Grilled Zucchini Tacos

Wash and dry the fresh produce. Crumble the queso fresco. Thinly slice the radishes and place in a bowl of cold water. Pick the basil and cilantro leaves off the stems; discard the stems. Roughly chop the cilantro leaves. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Remove and discard the ribs and seeds of the jalapeño; mince the jalapeño. Cut the lime into quarters. Cut the zucchini in half crosswise, then lengthwise into ¼-inch spears. Peel and mince the red onion.

In a large bowl, combine the zucchini, basil (roughly chopping the leaves just before adding) and half of both the garlic paste and red onion. Drizzle with olive oil, season with salt and pepper and toss to combine. Set aside to marinate.

Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel into a medium bowl. Using a fork, mash the avocado with the juice of 2 lime wedges until smooth. Stir in the remaining garlic paste, half the cilantro and as much of the jalapeño and remaining red onion as you’d like (you may have extra). Season with salt and pepper to taste an set aside as you continue cooking.

Preheat your broiler or grill on a medium-high flame. (Or use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe dish set at least 4 inches away from the heat source.) Grill the marinated zucchini 2 to 3 minutes per side, or until grill marks appear and the zucchini are tender. Transfer the grilled zucchini to a plate.

Just before the zucchini are finished cooking, place the tortillas on the grill (or in a dry pan on the stove, or under the broiler) for 30 seconds to 1 minute per side, or until soft and warmed through.

Make 6 tacos with 2 tortillas layered on top of each other for each. Fill each taco with the grilled zucchini, guacamole, radishes and queso fresco. Garnish with the remaining cilantro and lime wedges. Enjoy!