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Citrus-Marinated Roasted Veggie Tacos

These roasted veggie tacos are anything but boring.
Cauliflower, peppers, sweet potatoes and red onion get tossed in a citrusy marinade, roasted until golden, then layered into warm corn tortillas with a creamy lime-orange yogurt crema.
It’s the kind of high-flavor, veggie-packed dinner that works for Meatless Monday or Taco Tuesday, and yes, it’s as satisfying as it looks.
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Total Time 1 hour 15 minutes

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.
Estimated Cost Per Serving:

Tips & Notes

Recipe contributed by #HalfYourPlate Friend MayEightyFive.com