Disclosure: This post is sponsored by Maple Hill 100% grass-fed organic milk and dairy. All Opinions are my own.
Grilled Avocado & Veggie Tacos with Yogurt Crema: Healthy grilled veggies with creamy avocado and zesty yogurt sauce.
With warmer weather on the way, my mind is on outdoor cooking! Grilling is often a rather meat-focused affair, but some of my very favorite grilling recipes are actually vegetarian. By adding the flavors of char and smoke to plant-based food, you can make it taste a little extra savory and satisfying. My recipe for Grilled Avocado and Veggie Tacos with Yogurt Crema brings out the delicious flavors of grilled mushrooms, squash, and peppers, and combines them with creamy grilled avocado and a tart and zesty yogurt sauce.
I teamed up with Maple Hill to bring you this recipe post. Maple Hill is America’s original 100% Grass-Fed Dairy. Founded by Tim and Laura Joseph in upstate New York, Maple Hill now offers a full line of 100% grass-fed dairy products including milk and yogurt. We were gifted a huge box of grass-fed yogurt along with a gallon of grass-fed milk to try out. The whole milk yogurts were so creamy and delicious. They became instant favorites, along with my son’s very favorite beverage, whole milk!
I love springing for grass-fed dairy when I can because it’s packed with beta-carotene and omegas. Grass-fed cows are usually more healthy than grain-fed cows too, giving them longer, healthier lives. Grass-fed dairy is even better for the environment! Because these cows consume the organic grass grown on the pastures where they live, their carbon footprint is greatly reduced. No pesticides are used to grow massive quantities of cheap grains, and no livestock feed is packaged or trucked around in order the feed the cows. Plus, I think it tastes better!
Visit MapleHill.com to find a retailer near your that stocks their delicious 100% Grass-Fed Dairy Products. You can also follow the brand on Facebook, Twitter, and Instagram for product news, recipe ideas, and more.
So let’s talk a little about grilled avocado. I like to use a medium to large sized haas avocado for grilling. It’s important to pick avocados that are just ripened. That means they will feel more like a fruit than a rock, but they aren’t totally soft yet. It can be a little tricky to guess at first, but what you are looking for is an avocado that is firm enough to handle when sliced but not hard as a rock. Make sure to slice them right before grilling so that they won’t oxidize and brown up.
As for the rest of the veggies, anything goes! Feel free to swap out the suggestions in my recipe with your own favorite vegetables. To add a little extra heat, swap out some of the bell pepper for poblano. Not a fan of mushrooms? No problem! Just leave them out or substitute them with something else that you like.
I opted for flour tortillas here, but you can absolutely use corn tortillas instead. You could even turn this into a tasty grain bowl by serving it over brown rice instead of a taco. If you can’t get your hands on queso fresco, my second choice for this recipe would be shredded Monterey Jack or cheddar. Crumbled feta would also be a great choice!
Grilled Avocado & Veggie Tacos with Yogurt Crema
- 8 soft tortillas, warmed
- 2 avocados, just ripened
- 1 small red onion
- 1 portobello mushroom
- 1 red bell pepper
- 1 small zucchini or summer squash
- 1/4 cup queso fresco
- 1/4 cup chopped fresh cilantro
- 2/3 cup (about 1 single serving) Maple Hill 100% Grass-Fed Plain Yogurt
- 2 tablespoons olive oil
- 1 lime, sliced in half
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon sea salt (plus more for seasoning veggies)
- 1/8 teaspoon black pepper (plus more for seasoning veggies)
- Preheat grill on medium-high heat.
- Slice avocados into 1/4″ thick slices and brush with olive oil. Slice other veggies to good size for grilling and brush with olive oil. Sprinkle everything with a pinch of salt and pepper.
- Place veggies and avocados directly onto grill. Close grill, and cook for about 3-5 minutes, then turn over. Grill for another 3-5 minutes or until veggies and avocado have a nice seared color on both sides. Remove veggies and avocado and set aside.
- In a small bowl, combine yogurt, juice from 1/2 lime, chipotle powder, salt, and pepper. Stir well.
- Warm tortillas for about 1 minute inside grill. Meanwhile, slice larger veggies into bite-sized slices. Squirt with juice from second half of lime.
- Assemble tacos. Fill each tortilla with sliced grilled avocado and grilled veggies. Top with crumbled queso fresco, cilantro, and yogurt sauce. Enjoy right away!