Peach and Pepper Tacos

Peach and Pepper Tacos



Prep time


Cooking time




  • 1 large avocado, halved, seeded, and peeled

  • ⅓ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

  • 2 tablespoons lime juice, divided

  • ¼ teaspoon hot pepper sauce

  • 1 small clove garlic, chopped

  • 5 tablespoons orange juice

  • 1 teaspoon chili powder

  • 1½ cups hot cooked barley

  • 2 tablespoons slivered fresh basil

  • Sea salt, to taste

  • 4 medium peaches or nectarines, halved and pitted

  • 12 whole miniature bell peppers in assorted colors

  • 1 large fresh poblano chile pepper, halved and seeded

  • 1 small yellow onion, quartered lengthwise

  • 12 6-inch corn tortillas


  • For Avocado Crema: In a blender or food processor combine avocado; plant milk; 1 Tbsp. of the lime juice; the hot pepper sauce; garlic; and sea salt, to taste. Blend until smooth.
  • In a bowl combine 3 Tbsp. of the orange juice, the remaining 1 Tbsp. lime juice, and the chili powder. Add barley and basil; toss to combine. Season with salt.
  • Brush peaches, bell peppers, poblano, and onion quarters with the remaining 2 Tbsp. orange juice. Grill, covered, over medium-high about 10 minutes or until slightly charred, turning as needed and brushing with water as needed to prevent drying. Transfer to a cutting board; cool slightly.
  • Halve bell peppers and remove stems and seeds. Cut peach halves and onion into wedges; separate onion wedges. Cut poblano into bite-size strips.
  • Spread tortillas with Avocado Crema. Top with barley mixture and grilled peaches and vegetables.

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