Let’s talk tacos. Show me someone who says they don’t like tacos, and I’ll show you a liar. Every culture on the planet has their own version and there’s good reason. Tacos come together quickly and the flavor and ingredient combinations are endless. I could eat a different taco each night of the week and be perfectly happy.
The addition of a fresh avocado lime crema to these summer tacos will blow your mind. It’s fresh, visually appealing, and most importantly, delicious. Toss out the idea that tacos must be folded over, too. Leave these tacos open-faced to expose their beautiful medley of colors and textures. I love to wow ‘em with the details and this plating has all the makings for a real WOW factor.
Roasted Veggie Tacos with Avocado Lime Crema
- Food processor or a handheld immersion blender
- 6 flour or corn tortillas
- 2 medium zucchini, cut in half and sliced into long ribbons
- 2 medium squash, cut in half and sliced into long ribbons
- 2 red bell peppers, thinly sliced
- 1 red onion, sliced into medium wedges
- 1 yellow onion, sliced into medium wedges
- 1 cup of frozen corn, thawed
- 1 tbsp cumin
- 2 tsp Harissa seasoning
- 1 tsp Mexican chili powder
- ¼ tsp salt
- 1 tbsp extra virgin olive oil
- 1 15 oz. can black beans, rinsed and drained
AVOCADO LIME CREME
- 1 ripe avocado
- ⅓ cup water
- ⅓ cup cilantro, stems and leaves
- ⅓ cup 2% greek yogurt, I use Fage
- Juice from 1 lime
- 1 garlic clove
- ¼ tsp kosher salt
- 1 small jalapeño, seeded if you prefer less heat. I love the heat so I don't seed them.
- Preheat oven to 375°F.
- Combine the zucchini, squash, red bell peppers, both onions and corn in a large bowl. Add the cumin, Harissa seasoning, Mexican chili powder, salt and olive oil. Gently toss until the vegetables are completely coated.
- Lay the vegetables on two large foil lined baking sheets. Do not over-crowd the vegetables on the pans, or they’ll steam and not roast which would be a damn shame. Lay each vegetable flat against the pan because that contact point is where the yummy roasting magic happens.
- Roast the vegetables for 25-35 minutes. Flip the the vegetables over after 15 minutes and add the black beans. Remove the vegetables when tender and browned.
- Heat the tortillas. I used a skillet over medium heat and warmed them stove-top.
AVOCADO LIME CREME
- While the veggies are roasting, add all of the avocado lime creme ingredients into a food processor and processes until the texture is smooth and creamy. Add more water to thin the creme to your liking. Season with more salt as necessary.
ASSEMBLE THE TACOS
- Lay a tortilla in the center of a clean plate. Place the roasted vegetables first and top with a drizzle of the avocado cream. Finish with a sprinkle of feta and extra cilantro to taste, but mostly as eye candy. These tortillas have a lot of filling, so rather than trying to force a fold-over, embrace it and plate them open-faced. It’s a bangin’ presentation.
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