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Grilled Veggie Soft Tacos with Cilantro Slaw and Spiced Crema

August 3, 2016

This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.

Veggie Tacos with Cilantro Slaw and Spicy Crema




20 min


00 min


3 or 4 limes, or more as needed

1 cup grass-fed organic plain yogurt or kefir

2 garlic cloves, minced

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper flakes

Fine sea salt to taste

2 tablespoons organic neutral-flavored oil, such as grapeseed, plus more as needed

8 cups (10-ounce bag) finely shredded green cabbage

1/2 small red onion, halved and thinly sliced

1 cup coarsely chopped fresh cilantro

4 teaspoons smoked paprika

1 tablespoon chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

2 small green zucchini, cut lengthwise into 1/3-inch slices

2 small yellow squash, cut lengthwise into 1/3-inch slices

1 red bell pepper, cored and cut into 1-inch strips

1 yellow bell pepper, cored and cut into 1-inch strips

12 (5-inch) organic corn, sprouted-grain, or brown rice tortillas


Make the crema: Zest one of the limes. In a small bowl, combine the zest, yogurt, garlic, turmeric, red pepper flakes, and salt to taste. Set aside.

Make the slaw: Halve and juice the zested lime, plus one more if necessary, to yield 2 tablespoons of juice. Combine the lime juice and oil in a large bowl and add the cabbage, onion, cilantro, and salt to taste. Cut the remaining two limes into six wedges each. Set the cilantro slaw and lime wedges aside.

Make the veggies: In a large, shallow bowl, combine the paprika, chili powder, coriander, and cumin. Dredge the vegetables in the spice mixture and arrange them in a single layer on a platter or baking sheet. Sprinkle with salt.

Heat the grill to medium and lightly oil the grate. Grill the vegetables until tender and lightly charred, 2 to 3 minutes per side. Set aside until cool enough to handle, then cut them into 1/2-inch pieces.

Make the tortillas: Wrap the tortillas in foil and place them on a cooler part of the grill. Heat until warm, 5 to 8 minutes, turning halfway through.

Divide the vegetables among the tortillas and top with the cilantro slaw and a dollop of the spiced crema. Serve warm, with the lime wedges on the side.

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