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

veggie tacos

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!