Tacos Recipe

Preheat and prepare veggies

Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch half-moons, slice red bell pepper into 1/2-inch strips, and cut red onion into wedges. If using mushrooms, halve or quarter them to similar size.

Season and roast

Toss the prepared vegetables with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet lined with parchment. Roast 18–22 minutes until softened and edges caramelize, stirring once halfway. Remove and let rest 5 minutes.

Roast tomatillos & peppers

On the same or a separate sheet (or a cast-iron skillet), arrange halved tomatillos, halved poblano/jalapeño, garlic clove (unpeeled), and quartered onion. Brush lightly with oil if desired. Roast at 425°F (220°C) for 12–15 minutes until blistered and softened. Let cool briefly.

Blend salsa verde

Remove garlic flesh from skin. In a blender or food processor combine roasted tomatillos, roasted pepper (remove seeds if you want milder heat), roasted garlic, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 2 tbsp water. Pulse to a slightly chunky consistency. Taste and adjust salt or lime. Keep warm or chill briefly.

Combine diced roma tomato, 1/4 cup finely diced white onion, minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Stir and let sit 10 minutes to meld flavors. Adjust seasoning to taste.

Make slaw

In a medium bowl combine shredded green and red cabbage and grated carrot. Whisk together 2 tbsp vegan mayo, 1 tbsp lime juice, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Toss dressing with cabbage mixture until coated. Chill briefly if desired.

Prepare radish & cilantro

Thinly shave or slice 4 radishes and chop 1/4 cup cilantro. Keep separate to use as topping garnish so shaved radish retains crunch.

Warm and grill tortillas

Heat a cast-iron skillet or griddle over medium-high heat. Brush both sides of each blue corn tortilla lightly with neutral oil. Grill tortillas 30–45 seconds per side until warm and slightly charred. For an open-faced cheesy finish, sprinkle about 2 tbsp shredded vegan cheese on two tortillas while on the skillet and cover with a lid or a metal bowl for 30–60 seconds until cheese softens. This makes two cheese-topped tortillas for two tacos; keep the other two warm for the second taco if preparing both orders at once.

Build each taco

Place 1 cheesy grilled blue corn tortilla on a plate. Spoon 1/4 of the roasted vegetables across the center. Top with 2–3 tbsp fresh slaw, 1–2 tbsp pico de gallo, a few shaved radish slices, and sprinkle with chopped cilantro. Serve with a small ramekin (about 2–3 tbsp) of roasted salsa verde on the side and a lime wedge. Repeat to make the second taco (2 tacos per order).

Garnish tacos with extra cilantro and serve immediately so tortillas remain warm and slaw stays crisp. Provide lime wedges for squeezing over tacos.