Taco nights just got a lot more exciting with these Roasted Veggie Tacos with Avocado Crema. This recipe is a celebration of fresh produce, bold spices, and creamy toppings—all wrapped in warm tortillas. Whether you’re a committed vegetarian or just looking to include more plant-based meals in your diet, this dish delivers both taste and nourishment in every bite.
In this post, you’ll find a detailed breakdown of the recipe, helpful cooking tips, creative variations, and serving suggestions to help you create the perfect veggie tacos every time.
Why You’ll Love These Roasted Veggie Tacos
- Healthy and nutritious: Loaded with fiber, vitamins, and antioxidants.
- Easy to make: A great weeknight dinner that comes together in under 45 minutes.
- Customizable: Swap veggies or toppings based on what you have.
- Meal-prep friendly: Store components separately for quick meals throughout the week.
Ingredients You’ll Need
For the Roasted Vegetables:
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 zucchini, cut into half-moons
- 1 red onion, sliced into wedges
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
For the Avocado Crema:
- 1 ripe avocado
- 0.5 cup sour cream or Greek yogurt
- 1 tbsp fresh lime juice
- 1 clove garlic, minced
- 2 tbsp fresh cilantro, chopped
- 0.25 tsp salt
- 1–2 tbsp water (to thin, if needed)
For Assembly:
- 8 small corn or flour tortillas
- Crumbled feta or cotija cheese (optional)
- Fresh cilantro, chopped
- Lime wedges
Step-by-Step Instructions
Step 1: Prep the Oven and Veggies
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper. Wash and slice all vegetables as described.
Step 2: Season and Roast
In a large bowl, toss the vegetables with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
Step 3: Make the Avocado Crema
While the vegetables are roasting, combine avocado, sour cream (or yogurt), lime juice, garlic, cilantro, and salt in a blender or food processor. Blend until smooth. Add water as needed to reach your desired consistency.
Step 4: Warm the Tortillas
Heat tortillas in a dry skillet for 30 seconds on each side or microwave wrapped in a damp towel for 30–45 seconds.
Step 5: Assemble the Tacos
Add roasted veggies to each tortilla. Top with avocado crema, a sprinkle of cheese (if using), fresh cilantro, and a squeeze of lime.
Pro Tips for Perfect Roasted Veggie Tacos
- Even slicing: Helps the vegetables roast evenly and at the same rate.
- Don’t overcrowd the pan: Use two pans if needed. Overcrowding steams the veggies instead of roasting them.
- Adjust the spice level: Add chili flakes or jalapeño slices for more heat.
- Double the crema: It makes a great dip or salad dressing too!
Variations to Try
- Protein boost: Add black beans, grilled tofu, or roasted chickpeas.
- Swap the crema: Try a chipotle-lime crema or vegan cashew sauce.
- Different veggies: Use cauliflower, sweet potato, or Brussels sprouts.
- Taco shells: Opt for hard shells if you prefer crunch.
Serving Suggestions
- Side dish: Pair with Mexican rice, cilantro-lime quinoa, or tortilla chips and salsa.
- Drinks: Serve with a lime spritzer, agua fresca, or a margarita.
- Presentation: Serve taco toppings buffet-style for a fun DIY taco bar.
Storing and Meal Prep Tips
- Storage: Keep roasted vegetables and avocado crema in separate airtight containers. Refrigerate for up to 3 days.
- Reheating: Reheat veggies in a skillet over medium heat until warm.
- Make-ahead: You can make the avocado crema a day ahead. Store with plastic wrap directly on the surface to prevent browning.
Final Thoughts
These Roasted Veggie Tacos with Avocado Crema are an easy, wholesome, and delicious option for any night of the week. They’re full of flavor, highly adaptable, and satisfying for both vegetarians and meat-eaters alike. With minimal effort and maximum payoff, this recipe deserves a spot in your regular rotation.
Roasted Veggie Tacos with Avocado Crema Recipe
Description
Colorful, flavorful, and packed with nutrients, these Roasted Veggie Tacos with Avocado Crema are the perfect weeknight vegetarian meal. Crisp roasted vegetables are tucked into warm tortillas and topped with a smooth, zesty avocado crema. This easy-to-make, healthy taco recipe is ideal for lunch, dinner, or meal prep.
Ingredients
For the Roasted Vegetables:
For the Avocado Crema:
For Serving:
Instructions
Preheat and Prep
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Wash and slice all vegetables.
Season the Vegetables
- In a large bowl, toss veggies with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
Roast the Vegetables
- Spread veggies evenly on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly charred.
Make the Avocado Crema
- Blend avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, and salt until smooth. Thin with water as needed.
Warm the Tortillas
- Warm tortillas in a dry skillet for 30 seconds each side or microwave wrapped in a damp paper towel for 30–45 seconds.
Assemble the Tacos
- Fill tortillas with roasted veggies. Top with avocado crema, feta or cotija cheese, cilantro, and lime juice.
Rest and Serve
- Let tacos rest for 2–3 minutes for flavors to meld. Serve warm.
Note
Storage: Keep veggies and crema separate in airtight containers, up to 3 days.
Vegan Option: Use plant-based yogurt, skip cheese or use vegan cheese.
Add Protein: Try black beans, tofu, or tempeh.
Spice It Up: Add jalapeños or chili flakes.
Meal Prep Tip: Double the veggies for future meals.
