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Roasted Vegetable Tacos

Servings: Servings: 4-6

Ingredients

Tacos:
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 zuchinni
  • 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
  • Handful of cilantro leaves, about 1/2 cup with some extra for garnish

Directions:

  1. Julienne peppers and squash. Toss with minced garlic and oil
  2. Roast in oven at 400 degrees until char, about 15 minutes (can also toss on the grill whole and then julienne)
  3. While vegetables are roasting, make crema by combining avocado, milk,  lime juice, salt, pepper and cilantro in a food processor. Pulse until smooth
  4. Warm tortillas on griddle
  5. Top each tortilla with vegetables, drizzle with crema and sprinkle added cilantro for garnish