First, wash and dry all your vegetables. Slice the bell peppers and red onion into thin, even strips. Cut the zucchini into planks and then into half-moons. Place all the sliced veggies into a large bowl, drizzle them with olive oil, and sprinkle on the cumin, paprika, salt, and pepper. Toss everything together until the vegetables are well-coated. Let them marinate for at least 15 minutes to absorb the flavors.

Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated vegetables on the grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for about 5-7 minutes per side, until they are tender and have beautiful char marks. The goal is tender-crisp, not mushy.

While the vegetables are grilling, prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Immediately add a squeeze of fresh lime juice to prevent browning. Mash the avocado with a fork to your desired consistency—I prefer it slightly chunky. Mix in any desired additions like finely diced red onion, cilantro, or a pinch of salt.

Warm the tortillas for a few seconds on the grill or in a dry pan. To assemble, lay a warm tortilla flat, add a generous portion of the grilled vegetables, and top with a dollop of fresh guacamole. Roll them up and enjoy immediately while everything is warm and fresh.