Summer Vegetarian Tacos with Avocado Cream
The perfect summer recipe, these vegetarian tacos use all the summer produce to make a vegetable loaded taco topped with a creamy avocado sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 1x
- Category: dinner
- Method: oven
- Cuisine: Mexican
Ingredients
Scale
Filling:
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1/2 medium red onion, diced
- 1 ear sweet corn, removed from cob
- 1 cup cherry tomatoes, sliced in half
- 1 medium red pepper, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon sea salt
Avocado Cream:
- 1 ripe avocado
- 1/3 cup full fat, plain greek yogurt
- 1/4 cup minced cilantro
- 1 tablespoon lime juice
Everything Else:
- 8 corn tortillas
- 2 ounces feta or goat cheese, crumbled
- Extra cilantro
Instructions
- Preheat oven to 400˚ F. Prepare all the vegetables as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly brown, 20 to 25 minutes.
- While vegetables are roasting, whip together avocado, greek yogurt, cilantro, and lime juice by hand or in a blender.
- To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, a sprinkle of feta or goat cheese, and cilantro.
Notes
Tips & Tricks: If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!
Nutrition
- Serving Size: 2 tacos each
- Calories: 325
- Sugar: 7.6
- Sodium: 195
- Fat: 17.7
- Carbohydrates: 13
- Fiber: 9.1
- Protein: 8.2
- Cholesterol: 3.2
Find it online: https://naturallyella.com/summer-vegetarian-tacos/