Grilled Veggie Tacos

Grilled or roasted:

            Red onions

            Sweet potatoes or butternut squash (I really like the sweet potatoes, but either works)

Slice sweet potatoes & onions into rounds about ¼ - ½ inch thick. Brush with olive oil. Grill on high (400 – 450°, if your grill has a thermometer) for about 4-6 minutes on each side or grill on stove top grill pan or place on baking sheet & roast in oven at 450° until tender, but not mushy.

Mix together (amounts will depend on your personal taste):

            Plain greek yogurt (or sour cream, if you prefer)

            Lime juice (fresh squeezed is best, but bottled will work in a pinch)

            Chili salt (there are many types out there, my favorite is from Round Pond Estate near

   Napa, or you can make your own)

 Heat GF corn tortillas. I like to use my comal (a gift from a friend – thanks Maria!), but you have some options, like a cast iron skillet, a griddle, whatever method suits you!

Spread yogurt mixture on half of tortilla.

 Fill tacos with grilled/roasted veggies.

 Top with:

            Chopped cilantro

            Cotijo cheese, grated (or your favorite grated cheese)

            Fresh squeezed lime