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Grilled Veggie Tacos with Apple Pico de Gallo #AppleWeek #Sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

I am loving #AppleWeek! Can you tell?!? It's been so much fun trying to use apples in fun, new ways. Carlee of Cooking with Carlee arranged this amazing event for you. Click to read about the giveaway prizes and to enter for a chance to win: here


Here are all the Day Four creations for #AppleWeek...

Before I get to my recipe for the day, I have to gush about these snips  - the Clip N Strip Shears - from event sponsor Casabella. I have gone through a lot of kitchen shears. And I mean a lot. A lot!


These shears are attractive (okay, not the most important thing, but a definitely bonus) and comfortable in my hand (very, very important)! I like that they lock closed as the blades are sharp and I prefer that they don't accidentally open in my drawer where I can reach in and cut myself. And - better than that - is the herb stripper in the handle. The herb stripper makes quick work of destemming herbs, especially rosemary. I love it!

Ingredients

Apple Pico de Gallo
  • 1 organic apple, peeled, cored, and chopped (approximately 1 C)
  • 1 tomato, chopped (approximately 1 C)
  • 1/2 sweet onion, chopped
  • 1 jalapeño pepper, chopped
  • 2 to 3 sweet peppers, chopped
  • 1 T freshly squeezed lemon juice
  • 1 T  honey
  • 1/8 C fresh rosemary leaves, stripped from stem and roughly chopped
  • 1/8 C fresh cilantro leaves, roughly chopped
  • freshly ground salt
  • freshly ground pepper


Grilled Veggies
  • Brussels sprouts, cut off the stalk
  • baby potatoes
  • baby portabella mushrooms
  • zucchini, halved and cut into 2" lengths
  • 2 T olive oil
  • 2 T soy sauce
  • 1 T lime juice
  • 2 cloves garlic, peeled and pressed
  • 2 t ground cumin
  • 1 1/2 t chili powder
  • 1 t ground coriander
  • 1/2 t smoked paprika
  • Also needed: skewers, grill or grill pan

Tacos
  • tortillas
  • shredded cheese
  • Optional: guacamole

Procedure

Apple Pico de Gallo
Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for 15 minutes to blend flavors and let the apples soften. To make this more spicy, adjust to use more jalapeno peppers.


Grilled Veggies
In a large mixing bowl, whisk together the olive oil, soy sauce, lime juice, and spices. Stir in the garlic. Let the marinade stand while you prep the veggies. Blanch the Brussels sprouts. Drain and set aside. Boil the potatoes until you can stick a fork in them but they are not mushy. Drain and set aside.


Skewer the veggies, if you wish; I skewered the potatoes and Brussels sprouts, but kept the mushrooms and zucchini loose. Toss the veggies in the marinade until they are evenly coated and heat your grill or grill pan. Grill your veggies in batches until they are tender with nice grill marks, approximately 3 to 4 minutes per side. I sliced the mushrooms but kept everything else whole.


Tacos
To serve, sprinkle a little shredded cheese on a tortilla. Heat until melted. Top with grilled veggies, guacamole (if using), and pico de gallo. Serve immediately.


Find Casabella
on the web
on Twitter

*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

Comments

  1. Oh YUM, a new Meatless Monday meal. Thanks, Cam.

    ReplyDelete
  2. I just love how creative you are! I would have never thought of this but now I want to eat one (or two!)

    ReplyDelete

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