Veggie Tacos recipe served on a plate, by Blue Iguana Salt Lake City
Sep 24 2026
Restaurants›Blue Iguana Salt Lake City›Veggie Tacos Recipe

Veggie Tacos Recipe

Inspired by Blue Iguana Salt Lake City
Time45m
Serves4

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

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Ingredients

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Vegetables

Taco Assembly

Avocado Sauce

Pico de Gallo

Method

Roasting the Veggies

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Prepare the Veggies

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

  3. 3

    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

  1. 4

    Blend Ingredients

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

Preparing Pico de Gallo

  1. 5

    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

  1. 6

    Warm the Tortillas

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

  2. 7

    Build the Tacos

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

  3. 8

    Add Cheese

    Sprinkle queso fresco on top of each taco before serving.

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