Today is the day! Mike has surgery on his collar bone today. I would appreciate it if you would pray for wisdom for the doctors as they operate and a quick recovery for Mike. (oh… and eXtra energy for me to take care of two “helpless” men – Cason & Mike) Yikes!
So with all that being said, I hope you understand if I get right to the goods. Today’s recipe is Grilled Vegetable Tacos. The flavor of these tacos is so good you don’t need the typical extras (meaning: cheese, sour cream, or salsa. :)) It would be like putting A1 sauce on a great steak, so unneeded! So let the Grilled Vegetables be the star of this dish and leave the “extras” off… ok… I put avocado on it. But what’s a taco without avocado!
Hope you enjoy!
To get started, preheat grill to medium heat. Now get all your veggies prepped for the grill. You will need 2 whole red peppers, 2 whole cobs of corn, 1 red onion (sliced), 2 zucchini’s (sliced), 1 pint of cherry tomatoes, 8 oz. of fresh baby portobello mushrooms, 3 limes (halved).
Now it’s time to get your “seasoning on”. I made a yummy concoction of 1 tsp. of garlic powder, 1 tsp. of cumin, 1 1/2 tsp. of paprika, 1 tsp. of chili powder, 1 tsp. of dry cilantro, 1/2 tsp. of salt, 1/4 tsp. of pepper.
Throw your chopped veggies into a bowl and add 2 T. of olive oil along with 1 1/2 T. of the seasoning mixture. Stir until all vegetables are coated with seasoning.
Add olive oil and remaining seasoning to the cobs of corn and red peppers. Throw all vegetables on the grill. (I put the chopped veggies in a grill basket and everything else I just threw on the grill)
Grill vegetables until slightly charred and cooked through about 10-15 minutes, turning in order to make sure they are cooked on all sides. (cherry tomatoes & limes will only need to be grilled for 5 minutes or so)
When the vegetables are done, bring them inside and let cool. Once cooled: remove the corn from the cob then deseed and slice the grilled red pepper.
Assembly time people! Add a little bit of everything onto a corn tortilla and top with diced avocado.
Roasted Vegetable Tacos with Cilantro Crema
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 tacos 1x
- Category: Vegetarian
- Method: Oven
- Cuisine: Mexican
Description
These tacos are an easy vegetarian dinner that’s absolutely packed with flavor!
Ingredients
Roasted Vegetables:
- 1 red pepper, cut into cubes
- 1 cup red onion, cut into cubes
- 8 oz. of baby portobello mushrooms, cut into quarters
- 1 sweet potatoes, peeled and diced
- 3 cups of cauliflower florets
- 1 teaspoon garlic powder
- 1 teaspoon. cumin
- 1 teaspoon. smoked paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 tablespoon olive oil
Cilantro Lime Crema:
- 1/2 cup plain greek yogurt
- 1/4 cup fresh cilantro
- 1 garlic clove
- 1/2 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- salt to taste
Taco:
- corn tortillas
- 2 avocados, sliced
- 1/2 cup red cabbage, sliced
Instructions
Make Sauce
- To a small food processor add yogurt, cilantro, garlic, red wine vinegar, lime juice, cumin, red pepper flakes, and salt. Blend until cilantro is chopped up and sauce is smooth. Set aside.
Roast Vegetables:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper, for easy cleanup.
- To a large bowl add red pepper, red onion, mushrooms, cauliflower and sweet potatoes. Then add in garlic powder, cumin, smoked paprika, coriander, chili powder, salt, cinnamon and olive oil. Using a large spoon, gently toss until all the vegetables are coated with seasoning and oil.
- Spread vegetables out on prepared baking sheet.
- Bake for 20 minutes.
- Remove baking sheet from the oven and give the vegetables a quick toss. Bake another 10 minutes.
Prepare Tacos:
- Heat corn tortillas up on saute pan until they are lightly browned.
- Add a scoop of the roasted vegetables, top with a few slices of avocado, red cabbage slices and cilantro lime crema. Serve.
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21 comments on “Roasted Vegetable Tacos”
this is my kind of Taco! Scrumptious!
Thanks so much! Then you are my kinda girl. š
Just pinned!!
awesome! š
Nom Nom Nom. These beautiful tacos are making me day dream about nice weather. š
haha.. thanks Kathy. Hopefully that beautiful weather is just around the corner for you guys! š Thanks for stopping by!
These are perfect for grilling season and look absolutely delicious!
We’d love for you to share your posts at our Finished Friday blog party.
Thanks Allyson! I will definitely head over there on friday! š Thanks for the invite and for stopping by.
Oh, these look absolutely delicious! Such a good idea, too! š
YUM! Perfect for summer! Thanks for sharing at Pinworthy Projects.
Thanks for throwing the party chica ! š
FAB RECIPE! Shared it with my Health Counseling clients! Thank you!
Awesome, wow! I’m so honored. š I hope they like it!
Thanks for linking these to the Pinworthy Projects party – these tacos look delicious! I’m following you on BlogLovin’ now. š
Thanks for throwing the party and giving me a place to post them. š
Oh Yum! I love these! I am always looking for new ways to make veggies! I have pinned you! I found you on What’s in your kitchen wednesday’s!
Me too! Glad you stopped by Chandra! I’m heading over to check out your site. š
Those look amazing! I truly wish I liked vegetables more (we never ate them growing up). I might have to make them, close my eyes, and take a big bite š I hope all went well with the surgery, stay strong!
Thanks so much! I understand the whole vegetable thing, I’ve found the only ways I like them are grilled or roasted. (brings out more flavor) The surgery went well, still in lots of pain but sleeping Aaa… LOT! Thanks for stopping by and the sweet comments. š
Wow! Those look so delicious. I love grilled vegetables and adding them to tacos just makes them so much more delicious. Great idea.
I know right!! Although, I will add grilled vegetables to almost anything… hope you enjoy it! Thanks for stopping by! š