fbpx

Roasted Vegetable Tacos

Servings: 4-6
V
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 Milk
  • 2 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup 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.

 


Now you're cooking with milkadamia!

Grilled Veggie Wrap with tahini dressing

Kale Cavatappi in milkadamia Cream Sauce

Mushroom Stroganoff