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
Ingredients
- 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
Directions
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