Description
This roasted vegetable tacos recipe with cilantro lime crema, avocado, and crunchy cabbage will be your new favorite weeknight dinner.
Ingredients
Scale
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
- Â 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.
