Roasted Vegetable Tacos

Servings: 4-6

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Ve

GF

INGREDIENTS

Tacos:

• 1 red pepper, julienned
• 1 green pepper, julienned
• 1 yellow pepper, julienned
• 1 zucchini, julienned
• 1 clove of garlic, minced
• 2 Tbsp. macadamia oil
• 10 corn tortillas

Crema:

• 1 avocado
• 4 Tbsp. milkadamia Unsweetened
• 2 Tbsp. lime juice
• ½ tsp. salt
• ½ tsp. pepper
• ½ c. cilantro leaves, plus extra for garnish

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Toss peppers and zucchini with minced garlic and oil.
3. Roast in oven until charred, about 15 minutes.
4. While vegetables are roasting, make crema by combining avocado, milk, lime juice, salt, pepper and cilantro in a food processor. Pulse until smooth.
5. Warm tortillas on griddle.
6. Top each tortilla with vegetables, drizzle with crema and sprinkle added cilantro for garnish.