Roasted Vegetable Tacos w/ Salsa Verdé & Mashed Avocado

Name: Roasted Vegetable Tacos w/ Salsa Verdé & Mashed Avocado
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 medium ripe avocados, peeled and pitted, and mashed; Soft corn tortillas, could sub flour; Shredded cheddar cheese; 1 medium sweet potato, peeled and cut into 1/2 inch cubes; 1 small (approximately 1/2 pound) zucchini, peeled and cut into 1/2 inch cubes; 1 small (approximately 1/2 pound) yellow squash, peeled and cut into 1/2 inch cubes; 1 bell pepper, any color, large dice; 1/2 onion, red, white or yellow, large dice; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon coriander; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1 pound tomatillos, husked; 2 jalapenos; 2 cloves garlic, peeled; 1 teaspoon lime juice; 1/2 teaspoon apple cider vinegar; 1 teaspoon crushed red pepper; 1/2 teaspoon salt; 1/4 cup chopped cilantro; 1/4 cup minced white onion

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Jessica Halverstadt

vegetarian tacos vegetable tacos tacos

Roasted Vegetable Tacos w/ Salsa Verdé & Mashed Avocado

Instructions

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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.

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