Servings: 3 people
Calories:
Ingredients
For the Tacos
- 1 medium zucchini cut into ¼-inch pieces
- 2 large portabella mushroom caps
- 1 head cauliflower florets
- 1 teaspoon chili powder
- Salt and pepper to taste
- 6 medium corn or flour tortillas
- 1 medium avocado cut into cubes
For the Salsa
- 10 cherry tomatoes halved
- ½ medium red onion peeled and diced
- 1 whole peach pitted and diced
- ¼ cup cilantro chopped finely
- 1 jalapeno seeded,de-veined, and diced
- 2 whole limes juiced
- Salt to taste
- 1 tablespoon olive oil
Instructions
Roast the Vegetables
- Heat the oven to 425 degrees F. Line a large low sided baking sheet with parchment paper or foil.
- Toss zucchini, portabellas, and cauliflower in a mixing bowl with olive oil. Remove from bowl and place on the baking sheet. Season with salt, pepper, and chili powder. Toss to coat. Roast, stirring occasionally, in the oven until tender, about 25 minutes.
Make the Salsa
- Add cherry tomatoes, red onions, jalapenos, and peaches, to mixing bowl.
- Add cilantro, lime juice, salt and pepper to the vegetables and mix well.
Finish the tacos
- Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
- Fill each warmed tortilla with vegetables and salsa. Top with avocado. Serve with extra salsa on the side.
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