Grilled Vegetable Tacos With Cilantro Pesto

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
113
FAT
28%
CHOL
6%
SOD
11%

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Ingredients for 8 servings

1 recipe Cilantro Pesto

Kosher salt and freshly ground black pepper

2 medium chayote , peeled, seeded, and sliced into 1/4-inch-thick slices

Coarsely chopped fresh cilantro (optional)

3 Tbs. sunflower or vegetable oil

2 small yellow squash, cut lengthwise into 1/4-inch-thick slices

2 small zucchini, cut lengthwise into 1/4-inch-thick slices

3/4 cup crumbled queso fresco cheese or feta (optional)

1 tsp. minced garlic

1 serrano chile, minced

Eight 6-inch corn tortillas, warmed

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