Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 12 tacos

Sweet and spicy, with a luscious Avocado Crema, every bite of these colorful veggie tacos packs a punch. Grilling stone fruits allows them to soften and absorb dressings more readily. We used peaches, but you can use any stone fruit, including plums or plumcots, in this recipe.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


  • 1 large avocado, halved, seeded, and peeled
  • ⅓ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons lime juice, divided
  • ¼ teaspoon hot pepper sauce
  • 1 small clove garlic, chopped
  • 5 tablespoons orange juice
  • 1 teaspoon chili powder
  • 1½ cups hot cooked barley
  • 2 tablespoons slivered fresh basil
  • Sea salt, to taste
  • 4 medium peaches or nectarines, halved and pitted
  • 12 whole miniature bell peppers in assorted colors
  • 1 large fresh poblano chile pepper, halved and seeded
  • 1 small yellow onion, quartered lengthwise
  • 12 6-inch corn tortillas


  1. For Avocado Crema: In a blender or food processor combine avocado; plant milk; 1 Tbsp. of the lime juice; the hot pepper sauce; garlic; and sea salt, to taste. Blend until smooth.
  2. In a bowl combine 3 Tbsp. of the orange juice, the remaining 1 Tbsp. lime juice, and the chili powder. Add barley and basil; toss to combine. Season with salt.
  3. Brush peaches, bell peppers, poblano, and onion quarters with the remaining 2 Tbsp. orange juice. Grill, covered, over medium-high about 10 minutes or until slightly charred, turning as needed and brushing with water as needed to prevent drying. Transfer to a cutting board; cool slightly.
  4. Halve bell peppers and remove stems and seeds. Cut peach halves and onion into wedges; separate onion wedges. Cut poblano into bite-size strips.
  5. Spread tortillas with Avocado Crema. Top with barley mixture and grilled peaches and vegetables.

Comments (6)

(4.67 from 6 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Jeremy1 year ago
Do you want to report this comment as inappropriate?

A delicious combo between the roasted preachers and peppers. We left out the basil which isn’t a typical Mexican flavor, added some Al Pastor which also complimented the roasted veggies and made these into burritos.

Connie Hoffman1 year ago
Do you want to report this comment as inappropriate?

Haven’t tried it but it looks really good. Wanted to just get on your website

Lydia2 years ago
Do you want to report this comment as inappropriate?

We’ve made these several times and always adore them.

Michelle Dixon2 years ago
Do you want to report this comment as inappropriate?

I actually did mine with sour cream and veggie cheese. Still turned out good. Going to try actual recipe tonight.

Debbie2 years ago
Do you want to report this comment as inappropriate?

I’m framing this recipe and hanging it in my kitchen (I’m not kidding) Make extra Avocado cream because a little extra heaven on earth never hurt anyone.
I didn’t grill anything, I ate everything raw and I won’t share with anyone how many I ate the first time I made them.
Amazing recipe, thank you!

Happyeater2 years ago
Do you want to report this comment as inappropriate?

We loved it! We will definitely eat this again.


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap