Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 4
Best Season: All Seasons
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:
  • 1 pc Red bell pepper – sliced into thin strips
  • 1 pc Yellow bell pepper – sliced into thin strips
  • 1 pc Zucchini – sliced into half-moons
  • 1 pc 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 pc 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 tbsp 1–2 Water – to thin, if needed
    • For Serving:
  • 8 pcs Small corn or flour tortillas
  • 0.5 cup Crumbled feta or cotija cheese (optional)
  • 0.25 cup Fresh cilantro – chopped
  • Lime wedges – for garnish
Instructions
    Preheat and Prep
  1. 1
    Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Wash and slice all vegetables.
    2. Season the Vegetables
  2. 2
    In a large bowl, toss veggies with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
    3. Roast the Vegetables
  3. 3
    Spread veggies evenly on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly charred.
    4. Make the Avocado Crema
  4. 4
    Blend avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, and salt until smooth. Thin with water as needed.
    5. Warm the Tortillas
  5. 5
    Warm tortillas in a dry skillet for 30 seconds each side or microwave wrapped in a damp paper towel for 30–45 seconds.
    6. Assemble the Tacos
  6. 6
    Fill tortillas with roasted veggies. Top with avocado crema, feta or cotija cheese, cilantro, and lime juice.
    7. Rest and Serve
  7. 7
    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.

Keywords: healthy, quick, vegetarian, roasted vegetables, easy dinner
Read it online: https://petitepanini.com/recipe/roasted-veggie-tacos-with-avocado-crema-recipe/