Name: Sheet Pan Veggie Tacos with Avocado Lime Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon chili powder; 1/2 tablespoon cumin; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 tablespoon salt; 2 cups diced potatoes; 1 medium zucchini, chopped; 1 large bell pepper, chopped; 2 ears of corn, kernels cut off the cob; 1/2 onion, chopped; 2 tablespoons olive oil; 8 corn tortillas; Chopped red cabbage; Chopped cilantro; 1 large avocado; 1/4 cup packed cilantro; 1 clove garlic; 2 green onions; 1/2 cup water; Juice of 1 lime; 1/2 cup sour cream or plain Greek yogurt; 1/4 jalapeño (optional); Dash of salt and pepper

Why Make This Recipe

Sheet pan veggie tacos are a delicious and easy meal that everyone can enjoy. They are packed with colorful vegetables, making them not only tasty but also healthy. The blend of spices gives the veggies great flavor, while the Avocado Lime Crema adds a creamy and tangy touch. This recipe is perfect for a quick weeknight dinner or a fun gathering with friends. Plus, it’s a great way to use up any vegetables you have in your fridge!

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How to Make Sheet Pan Veggie Tacos with Avocado Lime Crema

Ingredients

1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 tablespoon salt
2 cups diced potatoes
1 medium zucchini, chopped
1 large bell pepper, chopped
2 ears of corn, kernels cut off the cob
1/2 onion, chopped
2 tablespoons olive oil
8 corn tortillas
Chopped red cabbage
Chopped cilantro
1 large avocado
1/4 cup packed cilantro
1 clove garlic
2 green onions
1/2 cup water
Juice of 1 lime
1/2 cup sour cream or plain Greek yogurt
1/4 jalapeño (optional)
Dash of salt and pepper

Directions

Preheat the oven to 400 degrees.
In a small bowl, mix together chili powder, cumin, onion powder, garlic powder, and salt.
On a large baking sheet, arrange the chopped veggies and corn.
Drizzle the olive oil over the veggies and sprinkle the seasoning mix on top. Toss everything until the vegetables are well-coated.
Roast the veggies in the oven for 25-30 minutes, making sure to toss halfway through cooking.
For the Avocado Lime Crema, blend the avocado, cilantro, garlic, green onions, water, lime juice, sour cream, jalapeño (if using), salt, and pepper in a blender until smooth.
To assemble the tacos, spoon the roasted veggies into corn tortillas and top with the crema, chopped red cabbage, and cilantro.

How to Serve Sheet Pan Veggie Tacos

Serve the veggie tacos warm right after you assemble them. You can place the tortillas and toppings on the table and let everyone make their own tacos. This way, everyone can add as much crema, cabbage, and cilantro as they like.

How to Store Sheet Pan Veggie Tacos

If you have leftovers, store the roasted veggies and tortillas separately in airtight containers in the fridge. The veggies will stay good for 3-4 days, while the tortillas can last up to a week. The Avocado Lime Crema should be eaten within 2-3 days, as avocados can brown quickly.

Tips to Make Sheet Pan Veggie Tacos

Cut your veggies into similar sizes for even cooking.
Feel free to change the veggies based on what you have on hand – mushrooms and broccoli work well too.
Add some cheese or beans for extra protein if you want.
Keep an eye on the veggies as they roast to prevent burning.

Variation

You can turn these tacos into a burrito by adding rice and beans inside. For a spicy twist, add some hot sauce or extra jalapeños to the tacos.

FAQs

1. Can I use other types of tortillas?
Yes, you can use flour tortillas instead of corn tortillas if you prefer.

2. Is this recipe vegan?
You can make this recipe vegan by using a plant-based yogurt instead of sour cream and omitting the jalapeño.

3. Can I prepare the crema ahead of time?
Yes, you can make the Avocado Lime Crema a day in advance. Just store it in an airtight container in the fridge to keep it fresh.