~Amanda~
I think tacos are one of the best foods; they offer up such fresh and bold flavors, they’re so easy to make, you can interpret them in so many ways, and can pretty much make them with any ingredients you have in your pantry. Taco Tuesdays were something Jackie and I did quite often when we lived together and over time we have developed so many taco ‘recipes’ that we love. This one is for roasted vegetable tacos that are savory, refreshing, and healthy. They are perfect for an easy weeknight dinner at home, but they are also so palatable and packed with flavor that you can make them for guests at a dinner party and everyone will be so impressed.
It’s safe to say that I am pretty much obsessed with roasted vegetables; I have them in one dish or another several times a week at least. If you’re not a big vegetable fan, roasting them may quickly change your mind so don’t automatically think you won’t like this recipe just because it ‘s filled with veggies. When roasted with olive oil and spices (cumin, cayenne, and chili powder), the outsides of the vegetables become caramelized and crisp and the sweet flavors get concentrated inside. They are comforting and bold in flavor and an easy choice as the base of this taco dish.
Now we can’t forget about the other big component of the dish; the Lime Yogurt Sauce. Growing up we always topped our tacos with sour cream, as I’m sure so many of you did too since it’s an essential component to almost any taco. This sauce brings sour cream to the next level. I like to start with a Greek yogurt base (much healthier than sour cream), then add some agave for sweetness, cumin for warmth, jalapeno for spice, and lime and cilantro for brightness. It is a much healthier, and more flavorful, alternative to sour cream and an essential component to these amazing tacos. Top with some avocado, cilantro, and feta and you have some incredibly tasty tacos to enjoy.
*Note: You can also use the roasted vegetable portion of the recipe as a great filling for other dishes such as quesadillas, fajitas, or burritos.
- 1 small head cauliflower, cut in bite sized florets
- 1 medium green zucchini, cubed
- 1 medium yellow zucchini, cubed
- 1/2 red pepper, cubed
- 1/2 red onion, cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- dash of salt and pepper
- 1/2 cup greek yogurt
- 1 tablespoon agave nectar
- 1/2 teaspoon cumin
- 1 jalapeno, diced
- 1 lime, zested and juiced
- 1/4 cup cilantro, minced
- Cilantro
- 1 lime, cut into wedges
- 1 medium avocado, sliced
- 1/4 cup feta cheese, crumbled
- 8 corn tortillas (GF)
- Preheat oven to 425 degrees and line a baking sheet with foil. Prepare all vegetables and place on baking sheet. Drizzle with olive oil and spices and use your hands to mix everything together. Spread out into an even layer and bake for about 30-40 minutes until golden brown and roasted, mixing every 15 minutes.
- While the vegetables are roasting, prepare the lime yogurt sauce by mixing all ingredients in a small bowl.
- Wrap the corn tortillas in aluminum foil and place in the oven to warm for the last 10 minutes the veggies are cooking.
- When the veggies are complete, remove them and the tortillas from the oven.
- To plate: place tortillas on plates, spoon in roasted veggies, top with lime yogurt sauce and your favorite toppings (cilantro, avocado, feta, and lime juice).
