Vegetable tacos

Vegetable tacos
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.

Servings: 4

Prep Time: 30 minutes


  • ½ large cauliflower head, cut into florets
  • 1 medium sweet potato, peeled, halved lengthwise, and sliced in ½” pieces
  • 1 pint cherry tomatoes, stemmed
  • 3 tbsp extra-virgin olive oil
  • ½ 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
  • ½ tsp ground chili powder
  • ½ 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


Benjamin Maring, MD