Spicy Roasted Vegetable Tacos

Ingredients - Serves 4

• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Tortillas - 8
• Black pepper - To taste
• Salt - To taste
• Garlic powder - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Chili powder - 1 tablespoon
• Olive oil - 2 tablespoons
• Yellow squash - 1, sliced
• Zucchini - 1, sliced
• Red onion - 1, sliced
• Bell peppers - 2, sliced

Let's Get Started

1. Preheat the oven to 425°F.
2. In a large bowl, combine the sliced bell peppers, red onion, zucchini, and yellow squash.
3. Drizzle the olive oil over the vegetables and toss to coat.
4. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper.
5. Sprinkle the spice mixture over the vegetables and toss to evenly coat.
6. Spread the vegetables in a single layer on a baking sheet.
7. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
8. Warm the tortillas in a dry skillet or in the oven.
9. To assemble the tacos, place a scoop of the roasted vegetables on each tortilla.
10. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
11. Serve hot and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Calories: 350
• Fat: 12g
• Carbs: 50g
• Protein: 10g
• Sodium: 500mg
• Sugar: 8g