• 1520 corn tortillas
  • 2 avocados
  • 3 limes
  • 2 red bell peppers, 4 sides sliced off
  • 2 zucchini, sliced into planks
  • 1 red onion, cut into thick slices
  • 2 tablespoons avocado oil (or another high heat oil – coconut would work great too)
  • 4 ears of corn
  • 1 cup nonfat Greek yogurt
  • 1/2 cup cilantro, chopped


  1. Microwave your corn in their husks for 5 minutes
  2. Turn your grill onto medium high heat and let it heat up
  3. Lay your prepped veggies out on a baking sheet and brush with your avocado oil and season with salt and pepper. Remove the husks from the corn and add them to the baking sheet as well (no need to oil the corn too)
  4. Grill your veggies until they are slightly tender but still have a bite and have nice, charred grill marks. For the corn, just grill until it’s lightly charred all the way around – it’s already cooked from the microwave
  5. While your veggies are grilling, make your avocado mash and yogurt sauce. For the avocado mash, add your 2 avocados and juice from one of your limes to a bowl. Mash together and season to taste with salt and pepper. For the yogurt sauce, combine your yogurt, cilantro, and the juice from your remaining two limes into a bowl. Stir together and season to taste
  6. When the veggies are done, remove them from the grill, chop them up, slice the corn off the husks, and stir all that together in a large bowl
  7. In the largest skillet you have over medium high heat, lightly char your tortillas (don’t add any oil to the pan) until they have some golden brown/charred spots throughout. You’ll only be able to do 2 or 3 at a time depending on your skillet size
  8. To assemble, start with your avocado mash spread onto your tortilla, throw some veggies on there, and drizzle with your yogurt sauce + some extra cilantro if you want!


2 Freestyle SmartPoints per taco!