Taco nights with friends and family are fun, even more so when the tacos are on the lighter side. This recipe uses a colorful mix of roasted and raw veggies. The roasted, crispy bits on the cauliflower and sweet potato add a heartiness that make you not miss the classic seasoned ground meat filling, even for a second. Experiment with different vegetables. I bet it will be great. Serve a salad on side and will feed four hungry humans.
Prep time: 30 minutes
- 1/2 large cauliflower head, cut into florets
- 1 medium sweet potato, peeled, halved lengthwise, and sliced in 1/2” pieces
- 1 pint cherry tomatoes, stemmed
- 3 tbsp extra-virgin olive oil
- 1/2 red onion, thinly sliced and soaked in red wine vinegar for 20-30 minutes
- 1 summer squash, thinly sliced
- 2 ears of corn, shucked, sliced off of cob
- 1/3 cup low-fat sour cream
- 1 lime, juiced
- 1 tsp ground cumin
- 1/2 tsp ground chili powder
- 1/2 cup chopped fresh cilantro, stems included
- Coarse sea salt, to taste
- Freshly ground black pepper
- 8-12 all-natural or organic corn tortillas
- Preheat oven to 375 degrees.
- Combine cauliflower, sweet potato, and tomatoes with olive oil, a four-finger pinch of salt, and a few grinds or a pinch of ground black pepper.
- Toss together, place on baking sheet and roast until caramelized, about 25-30 minutes.
- Set roasted veggies aside in a bowl to cool.
- Meanwhile, slice the red onion and start the vinegar soak for quick-pickled red onions.
- Prepare the squash, corn, and remaining ingredients and combine everything together in a large bowl, including drained pickled red onions, and fold to incorporate.
- Spoon into warm tortillas and serve.
Nutrition information (per serving)
For 4 servings, 2 tortillas each; does not include added salt
- Calories: 270
- Total fat: 14 g
- Saturated fat: 2.5 g
- Cholesterol: 5 mg
- Sodium: 80 mg
- Total carbohydrate: 36 g
- Dietary fiber: 7 g
- Sugars: 11 g
- Protein: 7 g