Meatless Meal
Veggie Tacos with Avocado-Yogurt Sauce
Fruit-and-Feta Slaw
Ingredients
- 1 large zucchini, cut into ¼-inch rounds
- 1 red bell pepper, cut in half
- 2 red onion slices (about ¼-inch thick)
- 2 ears corn
- 3 Tbsp olive oil
- ¼ cup fresh cilantro leaves
- 2 Tbsp 2% reduced-fat plain Greek yogurt
- 1 Tbsp fresh lemon juice
- ½ avocado, cut into chunks
- ½ to 1 Tbsp water
- 4 soft taco-size corn tortillas, heated
Instructions
- Preheat grill to medium-high heat. Toss zucchini, bell pepper, onions, and corn with 1½ Tbsp oil.
- Grill onions and pepper, covered, 5 minutes per side. Grill corn 6 to 8 minutes or until done, turning often. Grill zucchini 2 minutes per side.
- Chop onions. Peel peppers, and thinly slice. Cut kernels from corn.
- Toss together corn, onion, bell peppers, zucchini, cilantro, and salt and pepper to taste.
- Puree 1½ Tbsp oil, yogurt, lemon juice, and avocado in a food processor until smooth. With processor running, add water, 1 tsp at a time, to desired consistency. Add salt and pepper to taste. Serve vegetable mixture in tortillas with sauce.
Side Dish Ingredients
- 3 cups angel hair coleslaw
- 3 green onions, sliced
- 1 peach, peeled and sliced
- ½ tsp salt
- ⅛ tsp pepper
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 2 tsp honey
- ¼ cup crumbled reduced-fat feta cheese
Side Dish Instructions
- Combine slaw, green onions, and peach; sprinkle with salt and pepper.
- Whisk together lime juice, oil, and honey. Toss with slaw; top with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
