Colorful, flavorful tacos packed with veggies. Roasting the vegetables brings great depth of flavor and a hint of sweetness. Combined with zesty lime and spicy chipotle, these tacos are delicious. filling and satisfying!
I start with a couple of zucchini, a sweet potato, an onion and a few handfuls of cherry tomatoes.
Pour that rainbow out onto a baking sheet.
I like to season with fresh lime juice, coriander, sea salt and chipotle.
Roast at 400 degrees for 25 or so minutes. Out comes caramelized vegetable deliciousness.
You could just gobble these up on their own. But wait…
What if you make a quick salsa with mango, cucumber, cilantro, onion, jalapeno and another squeeze of lime?
For more heat, leave the seeds in the jalapeno. I absolutely live the taste of mango or pineapple in salsa. The sweetness goes well with the spice, salt and lime.
Then you could grab a couple of poblano chiles. Set the broiler on your oven and char them all over until the skin turns black.
Peel off the outer skin and remove the seeds and stems. Dice the warm peppers.
Now you’re all set to assemble some gorgeous tacos!
Grab an organic corn tortilla and spoon in some of those tempting roasted veggies.
Top with a layer of poblanos.
And then the salsa,
Roasted Vegetable Tacos
About 1 1/2 lbs of cherry tomatoes
1/4 c. olive oil
salt and pepper
2 medium zucchini
1 large sweet potato
1 yellow onion
1 t. ground chipotle chile, or to taste
2 t. ground coriander
juice of 1 lime
2 poblano chile peppers
organic corn tortillas (about 10)
For the salsa:
1/2 a fresh mango, peeled, seeded and chopped
1/2 a cucumber, peeled and chopped
1/4 c. chopped onion
1/2 of a jalapeno, chopped, seeded or not
juice of 1/2 a lime
sprinkle of sea salt
Preheat the oven to 400. Chop the zucchini, sweet potato and onion into 1/2″ chunks. Add cherry tomatoes and chopped veggies to a bowl and toss with the lime juice, salt and pepper to taste, olive oil, chipotle and coriander. Spread on a baking sheet and roast for 25 min, stirring once.
Meanwhile, combine the salsa ingredients in a bowl and mix well. Let sit.
When the roasted veggies are done, set the broiler in your oven to high and place the poblanos on a baking sheet. Set them under the broiler and turn every 1-2 min, letting the skin char and blacken. When they are charred on all sides, remove to a bowl to cool until you can handle them. Peel the skin away from the peppers. Cut off the stems and slice them in half, scraping out the seeds. Dice into bite-size pieces and set aside.
Heat a skillet to medium high and wait for it to get hot. Drop a corn tortilla in the skillet and cook for a minute or two on each side, until soft and it browns a bit. Fill the tortilla with a spoonful of the roasted vegetables, some pieces of poblano and top with some salsa. Repeat with remaining tacos. Serve warm.