Grill Veggie Tacos with Smashed Avocado, Charred Peppers & Radish Crunch
Charred, smoky veggie tacos without the fuss: grill peppers and onions (plus quick-grilled cabbage), then pile into tortillas with smashed avocado and a bright radish topping. Great for mild Georgia late-winter grilling days.
Back to full listIngredients
- Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! (6 ct) 2 peppers, sliced $6.00
- Kroger® Yellow Onion 3 lb Bag 1/2 large onion, sliced $2.99
- Green Cabbage 2 cups shredded (about 1/4 small head) $0.99
- Fresh Large Ripe Avocado 1 avocado $2.79
- Kroger® Radishes (16 oz) 1 cup thinly sliced $1.99
- Fresh Organic Limes - Each 1 lime (juice) $0.99
- Fresh Made Salsa Mild (optional) 1/2 cup $4.99
- Cilantro (fresh or organic, optional) 1/4 cup chopped $1.69
- Olive oil 1 1/2 tbsp —
- Salt, black pepper, chili powder/cumin (pantry) to taste —
- Corn or flour tortillas (not in list) 6 small tortillas —
Instructions
- Preheat grill to medium-high. Oil the grates.
- Toss sliced peppers and onion with 1 tbsp olive oil, 1/2 tsp salt, pepper, and a pinch chili powder/cumin. Grill in a basket or on foil 6–10 minutes, stirring, until charred-tender.
- Quick-grill cabbage: Toss shredded cabbage with 1/2 tbsp oil and a pinch of salt. Grill on a grill-safe pan/foil 2–3 minutes just to pick up a little char (or leave it raw for more crunch).
- Mash avocado with lime juice and salt to taste (add chopped cilantro if using).
- Toss radishes with a squeeze of lime and a pinch of salt for a bright topping.
- Warm tortillas on the grill 20–30 seconds per side.
- Assemble: avocado mash + grilled peppers/onions + cabbage + radishes. Add salsa if using.
Health notes: ~500–750 calories per serving depending on tortillas and avocado amount. High fiber and healthy fats. Add beans for more protein.
Drink pairing: Paloma-style (grapefruit + lime) or a crisp lager. Wine: dry sparkling or Sauvignon Blanc.