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.
Filed Under:
