Recipe: Seasonal Veggie Tacos with Avocado Cream
One of the reasons I love this time of year is the return of local farmer’s markets and farm stands. It’s my favorite way to buy produce that is flavorful, fresh, and so affordable. Today’s recipe will see you through from spring through summer, utilizing your favorite fresh, seasonal veggies in this unbelievably delicious taco recipe that will please even the most adamant carnivore at your table. All you have to do is pick up a handful of colorful veggies, chop them up, roast them, and serve them on warm tortillas with a drizzle of avocado cream—perfection! I’ll share the recipe as I prepared it, but you can substitute the veggies with whatever is fresh at your local market. The key is to look for a variety of colors. (I also add a spread of black beans to my tacos for added protein, but you can omit those, of course.)
Seasonal Veggie Tacos
1 cup diced sweet potato
1 cup cubed zucchini
1 cup cubed tomatoes
1 cup cubed red onion
1 cup fresh corn cut from the cob
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
salt and pepper to taste
flour or corn tortillas
feta cheese, crumbled
Preheat oven to 400 degrees. Prepare vegetables and place them (except for the fresh corn) in a large bowl or bag. Add olive oil, minced garlic and cumin, then toss vegetables until thoroughly coated. Spread out evenly on a baking sheet, then sprinkle evenly with salt and pepper. Roast for 25-30 minutes, or until the most dense vegetable (the sweet potato, in this case) is soft. Remove baking sheet from oven, then add the fresh corn and toss and turn the vegetables with a spatula. Change the oven setting to broil and return the baking sheet for an additional 5 minutes, or until vegetables begin to brown around the edges. Remove and serve immediately on fresh tortillas with crumbled feta cheese, cilantro, and a drizzle of Avocado Cream (recipe below.) Makes 8-10 tacos.
1/2 cup plain greek yogurt
1/2 lime juiced (approx. 1 tablespoon)
1/2 ripe avocado, diced
1 tablespoon fresh cilantro, rinsed and minced
salt and pepper to taste
Combine all ingredients in a blender or food processor and mix until smooth and green. Add more salt and pepper if necessary. Spoon or drizzle onto fresh tacos.
HINT: More dense vegetables, like potatoes, carrots and parsnips will take longer to roast, so cut them into smaller sizes (roughly half the size) of lighter veggies, like tomatoes and zucchini.