Ingredients
Veggie Filling
- 1 Head of Cauliflower Cut into Florets
- 1 Sweet Pepper Diced
- 1 Bell Pepper Roughly Chopped
- 1 Red Onion Chopped in Chunks
Citrus Marinade
- 1/4 cup Olive Oil
- Juice of 1/2 Lime
- Juice of 1/2 Orange
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Coriander
- 1/2 tsp Turmeric
- 1/2 tsp Roasted Garlic Powder Substitute Regular if Needed
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- Pinch of Salt
For the Citrus Yogurt Crema
- 1 cup Greek Yogurt
- 2 tbsp Mayonnaise
- Juice of 1/2 Lime
- Juice of 1/2 Orange
- Pinch of Salt and Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 cup Fresh Parsley
To Serve
- Corn Tortillas
- Lime Wedges
- Sliced Avocado Optional
- Pickled Red Onions Optional
- Black Beans Optional
- Fresh Cilantro Optional
Instructions
- Preheat your oven to 400°F(200°C). Line two baking sheets with parchment.
- Whisk together all citrus marinade ingredients in a bowl.
- Toss the veggies with the marinade until fully coated (allow to sit and marinate for 15-20 minutes if possible).
- Spread onto baking sheets(don’t crowd them!) and roast for 30–35 minutes, flipping once.
- Meanwhile, make the crema: Blend all crema ingredients in a blender or food processor until smooth. Chill until ready to use.
- Warm the corn tortillas in a dry skillet or oven.
- Assemble the tacos with roasted veggies, a dollop of citrus crema, squeeze of lime juice and any toppings you like.
- Serve immediately and enjoy every bite.
Tips & Notes
Recipe contributed by #HalfYourPlate Friend MayEightyFive.com
