Recipe

Step 1: Preheat greased barbecue grill to medium-high, or preheat oven to 200°F. Use a vegetable grate or heavy-duty foil on the grill, or an ovenproof dish in the oven.

Step 2: Coat chicken with 2 tbsp of the oil. Season with salt and pepper to taste.

Step 3: Grill chicken, turning once, until no longer pink inside, 6-8 minutes per side. Transfer to a cutting board and let chicken stand for 6-8 minutes. Cut chicken into bite-size pieces. Transfer to ovenproof dish and keep warm in preheated oven.

Step 4: Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp of oil. Place vegetables in vegetable grate or on foil on grill. Grill, turning once, until vegetables are tender-crisp, 4-6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.

Step 5: In a large bowl, combine chicken and vegetables and toss with lemon juice and basil. Season with salt and pepper to taste.

Step 6: To build tacos, divide chicken mixture equally among tortillas. Top with cheese. Fold tortillas in half.

Reprinted with permission from Kelley Cleary Coffeen’s 300 Best Taco Recipes (2011 Robert Rose).