These yummy grilled tacos are inspired by one of ultra marathon legend Scott Jurek's recipes from his fabulous book Born to Run. Scott's nickname is The Jurker, and that's what we call this meal. We often serve it to taco-loving guests (and really, who doesn't love tacos?) because it's easy to do the prep in advance.
2 C. broccoli, chopped
12ish shiitake mushrooms, stems removed
1 large red, yellow, or orange pepper halved (or several minis)
1 medium onion sliced medium width (rounds not separated)
1 medium zucchini sliced in half the long way
1 can sliced pineapple or 1 small fresh pineapple, sliced
1/2 C. diced tomatoes
1/8 C. olive oil
1/8 C. Bragg's Liquid Aminos (or gluten-free tamari or soy sauce)
1 avocado, sliced or chopped
1 lime, sliced
4-6 soft corn tortillas, warmed
condiments of your choosing (salsa, hot sauce, fresh cilantro, and the like)
Tangy Cuban-ish Black Beans (optional)
Fire up the grill to medium heat. Marinate the broccoli and mushrooms in the oil and Bragg's while you prep the other veggies. When the grill's ready, toss on the broccoli, shrooms, peppers, zucchini, and pineapple, saving the marinade from the broccoli and mushrooms. Turn once when veggies get those nice grill marks. When they're done, return the broccoli and mushrooms to the marinade and give them a toss. Slice or chop the zucchini and peppers into serving-size pieces.
It's taco time! Pile them high and add your desired condiments (we save the pineapple for the side). To beef up the meal (so to speak) serve with brown rice and/or Basic Bean Salad.