Description
These roasted vegetable tacos are bursting with flavor — smoky, colorful, and topped with a zesty lime crema. A healthy, meat-free dinner everyone will love, perfect for a quick weeknight meal or casual gathering.
Ingredients
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Other
- 8 small corn tortillas
- Optional toppings: avocado, cilantro, lime wedges, sour cream
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the vegetables evenly.
- Prepare the vegetables: In a large bowl, toss the sliced red bell pepper, zucchini, red onion, and halved cherry tomatoes with olive oil, cumin, smoked paprika, salt, and pepper until they are evenly coated with the seasoning.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 20 to 25 minutes, until they become tender and develop a slight char, enhancing their smoky flavor.
- Warm the tortillas: While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat or briefly over an open flame until soft and pliable, about 30 seconds each side.
- Assemble the tacos: Fill each warm tortilla with a generous amount of roasted vegetables. Add optional toppings such as sliced avocado, chopped cilantro, a squeeze of lime wedges, or a dollop of sour cream to enhance the flavor and texture.
Notes
- Try adding black beans or crumbled queso fresco for extra protein and creaminess.
- For a spicier kick, drizzle with hot sauce or add sliced jalapeños.
- Use flour tortillas if corn tortillas are not available, but adjust warming times accordingly.
- Leftover roasted vegetables can be stored in the fridge for up to 3 days and reheated for quick meals.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
