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  • 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.

peach pepper veggie tacos

Ingredients

  • 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

Instructions

  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.

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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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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