Step 1

For the salsa verdé: Turn broiler on to high heat at least five minutes prior to use. Arrange tomatillos and jalapenos on a baking sheet and broil for 10 minutes; flipping halfway through. Remove from oven, leaving the oven on, and transfer to a blender or food processor. Add garlic, lime juice, apple cider vinegar, crushed red pepper, and salt; pulse until smooth. Transfer to a jar or bowl, add onions and cilantro, and stir until well combined. Set aside.

Step 2

For the roasted vegetables: Place all the vegetables on a large baking sheet. Drizzle with olive oil and sprinkle on spices; toss until well coated and spread across baking sheet in a single layer. Broil for 15 minutes, minutes flipping halfway through. Remove from oven and set aside.

Step 3

To assemble the tacos: Heat a skillet to medium heat and warm both sides of the tortillas. Fill with roasted vegetables and top with cheddar cheese, salsa verde, and mashed avocado. Serve warm.