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

Preheat the Oven

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

Prepare 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.

Roast the Veggies

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

Blend Ingredients

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

Mix Ingredients

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

Warm the Tortillas

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

Build the Tacos

Sprinkle queso fresco on top of each taco before serving.

Add Cheese

Zucchini

Bell peppers (mixed colors)

Red onion

Corn (frozen or fresh)

Corn tortillas

Cabbage (shredded)

Queso fresco

Ripe avocado

Lime juice

Garlic (minced)

Salt

Tomato (diced)

Red onion (diced)

Cilantro (chopped)

Jalapeño (diced, seeds removed)

Veggie Tacos

Make Veggie Tacos Recipe in just 45m. Roasted veggies, cabbage, avocado sauce, pico de gallo & queso fresco

Veggie Tacos Recipe

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