Get ready to transform your Taco Tuesday with these incredible Roasted Veggie Tacos with Lime Crema! I’m excited to share this recipe that combines perfectly seasoned roasted vegetables with a tangy lime crema that’ll make your taste buds dance. Whether you’re a vegetarian or simply looking to add more plant-based meals to your rotation, these tacos deliver restaurant-quality flavor right in your kitchen.
Ingredients
For the Roasted Vegetables:
- 2 medium sweet potatoes, diced into 1-inch cubes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Lime Crema:
- 1 cup Mexican crema or sour cream
- 2 limes, juiced
- 1 clove garlic, minced
- ¼ teaspoon salt
For Assembly:
- 12 corn tortillas
- 1 cup fresh cilantro, chopped
- 1 avocado, sliced
- Optional: crumbled queso fresco
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, bell peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
- While vegetables roast, prepare the lime crema by whisking together Mexican crema, lime juice, minced garlic, and salt in a small bowl. Refrigerate until ready to use.
- Warm the tortillas either in a dry skillet over medium heat or wrapped in foil in the oven during the last 5 minutes of vegetable roasting.
- Assemble tacos by filling each tortilla with roasted vegetables, drizzling with lime crema, and topping with fresh cilantro, avocado slices, and queso fresco if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 (12 tacos)
Recipe Notes
- For extra crispy vegetables, make sure they’re completely dry before tossing with oil and spices.
- The lime crema can be made up to 24 hours in advance and stored in an airtight container.
- To make this recipe vegan, substitute the crema with cashew cream or dairy-free sour cream.
- Feel free to adjust the spice levels by adding more or less chili powder to suit your taste.
- If meal prepping, store the roasted vegetables separately from the lime crema and toppings. Reheat vegetables in the oven for best results.
- Corn tortillas can be substituted with flour tortillas if preferred, though corn provides a more authentic flavor.
Roasted Veggie Tacos with Lime Crema
Get ready to transform your Taco Tuesday with these incredible Roasted Veggie Tacos with Lime Crema! I'm excited to share this recipe that combines perfectly seasoned roasted vegetables with a tangy lime crema that'll make your taste buds dance. Whether you're a vegetarian or simply looking to add more plant-based meals to your rotation, these tacos deliver restaurant-quality flavor right in your kitchen.
Ingredients
- 2 medium sweet potatoes diced into 1-inch cubes
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup Mexican crema or sour cream
- 2 limes juiced
- 1 clove garlic minced
- ¼ teaspoon salt
- 12 corn tortillas
- 1 cup fresh cilantro chopped
- 1 avocado sliced
- Optional: crumbled queso fresco
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, bell peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
- While vegetables roast, prepare the lime crema by whisking together Mexican crema, lime juice, minced garlic, and salt in a small bowl. Refrigerate until ready to use.
- Warm the tortillas either in a dry skillet over medium heat or wrapped in foil in the oven during the last 5 minutes of vegetable roasting.
- Assemble tacos by filling each tortilla with roasted vegetables, drizzling with lime crema, and topping with fresh cilantro, avocado slices, and queso fresco if desired.