Veggie Taco Recipe

Make dough

In a medium bowl whisk together flour, salt, and baking powder. Stir in the oil until mixture is crumbly.

Gradually add warm water and mix with a fork until a shaggy dough forms. Turn onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. Cover with a towel and let rest 15 minutes.

Shape and cook

Divide dough into 8 equal pieces (about 1.5 oz each). Roll each piece into a ball, then flatten and roll into 6–7 inch thin rounds with a rolling pin. Heat a dry skillet or cast-iron pan over medium-high heat. Cook each tortilla 30–45 seconds per side until puffed spots and brown marks appear. Keep warm wrapped in a clean towel.

Slice the onion into thin half-moons. Core and seed the bell peppers; cut into 1/4-inch strips. Dice the roma tomatoes into medium pieces. Mince the garlic.

Sauté vegetables

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook 3 minutes, stirring. Add bell peppers and cook 4–5 minutes until softened and slightly charred at edges.

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Cook 2–3 minutes until tomatoes soften but aren't mushy. Finish with 1 tbs lime juice; toss to combine. Taste and adjust seasoning.

Keep warm until assembly. If making ahead, cool and refrigerate; reheat briefly before serving.

Prepare

Halve and pit the avocados, scoop flesh into a blender or bowl. Add Greek yogurt, lime juice, cilantro, garlic clove, salt, and optional cumin.

Blend or mash to a smooth sauce. Add 1 tbs water at a time to reach a pourable but creamy consistency suitable for drizzling. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or bowl.

Warm tortillas briefly in a dry skillet or microwave covered for 15–20 seconds. Place 2–3 tablespoons of the fajita vegetable mixture in the center of each tortilla.

Drizzle 1–2 tablespoons of guac sauce over the vegetables. Sprinkle with fresh cilantro leaves and optional crumbled cotija or feta. Serve with lime wedges and hot sauce or salsa on the side.

Each assembled taco can be folded or rolled and eaten immediately. Leftover components store separately: tortillas wrapped, vegetables in an airtight container (3–4 days), guac sauce refrigerated (1–2 days).