Bored with second-hand sides and trips to tasteless veggie platters? Try these next-level meatless tacos.

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© Akshay Amesur/iGeneration Youth/TNS Grilled veggie tacos are great with napa slaw, mango salsa, and Hawaiian BBQ sauce — a side of Wheelfish Mac N’ Cheese.

Tacos can often be a go-to meal for meat and non-meat eaters alike. It’s easy to put beans, cheese and lettuce in a tortilla and call it a day. However, you might want to take your normal tacos to the next level, especially when there are vegans or vegetarians in the midst. Thank you to guest chef, Jeremy Reed, executive chef at Wheelfish Tavern in Pittsburgh, Pa., for teaching Ayisat to prepare this delicious barbecue meal.

Start to finish: 40 minutes (20 minutes active)

  • Sliced onions
  • Squash
  • Oil
  • Taco seasoning
  • Corn tortillas
  • (For toppings, you could use whatever you’d like, but if making for vegetarians, exclude any meat products, and for vegans, exclude any meat or dairy products.)


In a large bowl, add the sliced veggies, oil and taco seasoning. Mix ingredients so that the veggies are fully coated with oil and seasoning. Place coated veggies on an open grill, and grill on each side for about 5 minutes. If you want them crunchier, grill them for a shorter amount of time. If you want the veggies tender, leave them on longer.

Place the corn tortillas on the grill and grill until firm on both sides. It is important that you do this or the tortillas will fall apart. Now the next step is all up to you. You can put the grilled veggies in the tortillas and eat them plain or top them off with your creole tomato sauce. Just make sure you are mindful about who you are making this dish for, and be sure to ask about dietary restrictions.


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