The Chef

Restaurants

Meals

Drinks

Veggie Tacos recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Blue Iguana Salt Lake City›Veggie Tacos Recipe

Veggie Tacos Recipe

Name: Blue Iguana Salt Lake Citys Veggie Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Zucchini; 1 cup Bell peppers (mixed colors); 0.5 cup Red onion; 1 cup Corn (frozen or fresh); 8 pieces Corn tortillas; 2 cups Cabbage (shredded); 0.5 cups Queso fresco; 1 pieces Ripe avocado; 2 tbs Lime juice; 1 clove Garlic (minced); 0.5 tsp Salt; 1 cup Tomato (diced); 0.25 cup Red onion (diced); 0.25 cup Cilantro (chopped); 1 pieces Jalapeño (diced, seeds removed); 1 tbs Lime juice

Inspired by Blue Iguana Salt Lake City

Time45m

Serves4

Roasted veggies, cabbage, avocado sauce, pico de gallo & queso fresco

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

1 cup Zucchini

1 cup Bell peppers (mixed colors)

1/2 cup Red onion

1 cup Corn (frozen or fresh)

Taco Assembly

8 pieces Corn tortillas

2 cups Cabbage (shredded)

1/2 cups Queso fresco

Avocado Sauce

1 pieces Ripe avocado

2 tbs ReaLime juice

1 clove Garlic (minced)

1/2 tsp Celtic sea salt

Pico de Gallo

1 cup Tomato (diced)

1/4 cup Red onion (diced)

1/4 cup Cilantro (chopped)

1 pieces Jalapeño (diced, seeds removed)

1 tbs ReaLime juice

Method

Roasting the Veggies

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

Chop the zucchini, bell peppers, and red onion into bite-sized pieces.

Roast the Veggies

Spread the chopped veggies and corn on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

Making Avocado Sauce

Blend Ingredients

In a blender, combine the ripe avocado, lime juice, minced garlic, and salt. Blend until smooth and creamy.

Preparing Pico de Gallo

Mix Ingredients

In a bowl, combine diced tomato, diced red onion, chopped cilantro, diced jalapeño, and lime juice. Mix well and set aside.

Assembling the Tacos

Warm the Tortillas

Heat the corn tortillas in a pan or microwave until warm.

Build the Tacos

Layer the roasted veggies, shredded cabbage, a dollop of avocado sauce, and pico de gallo on each tortilla.

Add Cheese

Sprinkle queso fresco on top of each taco before serving.

More from Blue Iguana Salt Lake City