These were amazing tacos. As usual I altered the recipe. I skipped the chayote and added portobellos, poblanos, and shishito peppers to squash for grilling. After I chopped the grilled vegetables I put them in a bowl with halved grape tomatoes, black beans and queso blanco. I tossed the whole thing with some of the pesto. I used pumpkin seeds instead of pine nuts for the pesto. I topped the tacos with chopped cabbage, radish, pickled red onion and pumpkin seeds. Sorry, you can’t see that beautiful vegetable filling for all of my garnish. http://www.finecooking.com/recipe/grilled-vegetable-tacos-with-cilantro-pesto