Easy Tacos with Fresh Grilled Vegetables

Easy Tacos with Fresh Grilled Vegetables
Florida Coastal Cooking

Serves 4





1 lb lean organic, grass fed, free range ground beef (say that three times fast)

1 packet low sodium taco seasoning

1 small onion, chopped

1 Tbsp olive oil

1 pkg non GMO organic corn taco shells

Toppings of choice


Sour cream or Non-fat Greek yogurt

Organic Mexican blend shredded cheese

Tomatoes and Lettuce


1 large zucchini, sliced

2 small summer squash, sliced

2 small Japanese eggplant, sliced lengthwise

4 ears bi-color sweet corn, shucked

olive oil spray

Seasoning of choice (I used Tony Chachere's)



1. Heat 1 Tbsp of olive oil in a pan to medium high heat.  Sauté the onion until softened, about five minutes.  Add the beef and, using a wooden spoon, break it up to brown.  Drain the fat then return to the pan and add the seasoning to package directions.  Add beef to taco shells and top with toppings of choice.


2. Meanwhile, preheat grill to medium high; spray all sides of veggies with oil and season with desired seasonings.  Grill first side about 5 to 7 minutes or until grill marks appear, flip and grill an additional 5 to 7 minutes or until cooked to desired doneness.