Roasted Vegetable Tacos
Vegetarian taco recipe perfect for meatless tacos Tuesday.
I could eat these roasted vegetable tacos every day! So simple to make and very filling, and a great excuse to put a cool, tasty salsa on top.
This is Dallas post #7 and focused on one of my favorite foods to eat, tacos. Who doesn’t love a good taco? Dallas has its share of taco spots, both old and new, but Fuel CityÂ was once my go-to spot. It’s a hot spot now with long lines and wait times, but 10-15 years ago it was a best-kept secret. It was the late night spot after a long night of partying and hanging. You can’t beat the convenience, as it sits connected to a gas station right off the main highway that takes you from downtown Dallas to the southside neighborhoods and southern suburbs.
Fuel City tacos are traditional carne asada with cilantro, onions, and lime juice. These vegetable tacos are meatless and feature a twist on pico de gallo. Instead of your standard fare, I use a medley of heirloom cherry tomatoes and diced peaches which pair well with the different vegetables including the cauliflower, zucchini, and portabella mushrooms.
These vegetable tacos are easy to make and are perfect for your next taco Tuesday or meatless Monday. Making them is as simple as seasoning the vegetables with salt, pepper, and chili powder and roasting them in the oven. If the roasted version ain’t funky enough for you, try grilling or smoking these to add another level of flavor. The “No One Can Do It Better” album, by Dallas’ own The D.O.C. is the perfect accompaniment to these tacos. The album showcased the incredible production by Dr. Dre, but lyrically D.O.C. flexed so many different styles, especially on “It’s Funky Enough”. There is some reggae, East Coast, but most impressive is that he showed you could be one of the best MCs ever without cursing.
Great beats, better eats! Enjoy this vegetarian taco recipe!
For the Tacos
- 1 medium zucchini cut into 1/4-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
- 1/2 medium red onion peeled and diced
- 1 whole peach pitted and diced
- 1/4 cup cilantro chopped finely
- 1 jalapeno seeded,de-veined, and diced
- 2 whole limes juiced
- Salt to taste
- 1 tablespoon olive oil
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.