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Grilled Vegetable Healthy Tacos

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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 servings 1x


This grilled vegetable healthy tacos recipe features charred zucchini and onion, taco-spiced lentils, and a creamy sauce to tie it all together.



For the lentils

  • 1 1/4 cups brown lentils (8 ounces)
  • 1 tablespoon olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon each paprika, garlic powder, onion powder, and oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pinch crushed red pepper flakes (or more, depending on your spice tolerance)

For the grilled vegetables

  • 1 summer squash
  • 1 zucchini
  • 1 onion
  • Olive oil
  • Kosher salt
  • Pepper

For the tacos toppings


  1. Preheat a grill to medium heat. 
  2. In a medium saucepan, bring 1 3/4 cups water to a boil (and add a pinch of kosher salt). Once boiling, add the brown lentils, cover and reduce heat. Simmer covered for 20 to 25 minutes, until most of the water has been absorbed.
  3. Turn off the heat, then stir in the olive oil, ketchup, chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and red pepper flakes.
  4. Meanwhile, cut the squash, zucchini and onion into thin strips. Place them in a bowl; toss with enough olive oil to coat, and sprinkle with kosher salt and pepper. Grill the vegetables until tender, for about 5 minutes, turning frequently.
  5. Make the pickled red onions and the sauce of your choosing (Chili lime sour creamCashew creamChipotle sauce, or Creamy cilantro sauce).
  6. To serve, add lentils to a warmed tortilla; top with grilled vegetables, pickled onions, and chili lime sour cream.
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Mexican Inspired