Charred Street-Style Tacos with Avocado Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Grilled corn tortillas filled with smoky charred vegetables and topped with a fresh, creamy avocado salsa for a vibrant street food experience. This mexican (vegetarian) ready in about 30 minutes blends small corn tortillas, small red onion, sliced into thin rings, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 small corn tortillas
• 1 medium zucchini, sliced into 1/4-inch thick half-moons
• 1 medium red bell pepper, cut into 1-inch strips
• 1 small red onion, sliced into thin rings
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 2 ripe avocado, diced
• 2 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• 1 small jalapeño, finely diced (optional)
• 1/4 cup sour cream

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. In a bowl, toss 1 medium sliced zucchini, 1 medium red bell pepper cut into 1-inch strips, and 1 small sliced red onion with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt until evenly coated.
2. Step 2: Grill the vegetables for 4-5 minutes per side until charred marks appear and vegetables are tender but still hold shape.
3. Step 3: While vegetables cook, combine 2 diced ripe avocados, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1 small finely diced jalapeño (if using) in a bowl. Season with a pinch of salt and gently mix to make avocado salsa.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
5. Step 5: Assemble tacos by layering grilled vegetables onto each tortilla, topping with 2 tbsp avocado salsa and a dollop of 1/4 cup sour cream evenly divided among all tacos.