Tacos de Verduras Asadas con Salsa de Aguacate

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C fan (or 240°C conventional) and place a large sheet pan inside for 5 minutes to heat. In a large bowl, toss the red bell pepper, zucchini, red onion, and cauliflower with the olive oil, cumin, smoked paprika, oregano, fine sea salt, and black pepper until evenly coated. A hot tray helps the vegetables start browning immediately instead of steaming.

   1 medium (160 g) red bell pepper, cut into 2 cm strips1 medium (180 g) zucchini, cut into half-moons 1 cm thick1 medium (150 g) red onion, cut into 8 wedges200 g cauliflower florets25 ml olive oil1 tsp ground cumin1 tsp smoked paprika1 tsp dried oregano1 tsp fine sea salt1/2 tsp black pepper
2. 2

   Spread the seasoned vegetables onto the hot sheet pan in a single layer. Roast for 15 minutes, turn the vegetables, then roast for 10-15 minutes more until the cauliflower is tender, the peppers are softened, and the edges are deeply caramelised. If the tray looks crowded, give the vegetables space so they roast rather than soften.

   1 medium (160 g) red bell pepper, cut into 2 cm strips1 medium (180 g) zucchini, cut into half-moons 1 cm thick1 medium (150 g) red onion, cut into 8 wedges200 g cauliflower florets
3. 3

   While the vegetables roast, make the avocado sauce. In a blender or small food processor, combine the avocado, cilantro, jalapeño, garlic, lime juice, olive oil, 30 ml water, and fine sea salt. Blend until smooth, adding a little more water as needed for a spoonable, creamy sauce. Taste and adjust with a little extra lime or salt if needed; it should be bright and slightly tangy to balance the sweet roasted vegetables.

   1 large (180 g flesh) ripe avocado20 g fresh cilantro leaves and tender stems1 small (15 g) jalapeño, seeded if preferred1 small clove (4 g) garlic30 ml lime juice15 ml olive oil30-45 ml water1/4 tsp fine sea salt
4. 4

   Warm the corn tortillas just before serving. Char them one at a time in a dry frying pan over medium-high heat for about 20-30 seconds per side, or wrap them in foil and warm in the oven for 5 minutes. Keep them covered in a clean towel so they stay soft and pliable.

   6 small (150 g) corn tortillas
5. 5

   Check the vegetables for doneness: the cauliflower should be easily pierced with a knife, and some pieces should have dark roasted spots. Transfer to a bowl and let them sit for 2 minutes so the steam settles and the flavours concentrate.

   1 medium (160 g) red bell pepper, cut into 2 cm strips1 medium (180 g) zucchini, cut into half-moons 1 cm thick1 medium (150 g) red onion, cut into 8 wedges200 g cauliflower florets
6. 6

   Assemble the tacos: spread or spoon some avocado sauce onto each tortilla, top generously with the roasted vegetables, then finish with radishes, crumbled feta or queso fresco, and fresh cilantro. Serve at once with lime wedges for squeezing over the top.

   6 small (150 g) corn tortillas1 large (180 g flesh) ripe avocado60 g radishes, thinly sliced40 g crumbled feta or queso fresco10 g fresh cilantro leaves1 lime lime, cut into wedges1 medium (160 g) red bell pepper, cut into 2 cm strips1 medium (180 g) zucchini, cut into half-moons 1 cm thick1 medium (150 g) red onion, cut into 8 wedges200 g cauliflower florets

Origin & History

Tacos are one of Mexico’s most iconic everyday foods, traditionally built around warm tortillas and a flavorful filling. Vegetable tacos are a modern home-cooking favorite that reflect both regional produce and the adaptability of taco culture, while avocado-based salsas draw on the long culinary history of aguacate, chiles, herbs, and lime in Mexican kitchens.