Sheet Pan Roasted Veggie Tacos

These Sheet Pan Roasted Veggie Tacos, gently spiced and served with a quick Mexican-style avocado lime crema are the simple, meat free meal you’ll be wanting to make for dinner tonight.

I love me a good sheet pan taco. Usually when I’ve got some pineapple to use up (because I always have chicken thighs in the freezer) I make my Al Pastor-inspired Chicken & Pineapple Tacos, but this recipe today is totally meat free, and perfect now summer is finally coming along with all that fresh produce. Mixed peppers, courgette and aubergine, tossed in a light Mexican-inspired spice mix roast whilst you chop together some onion and coriander, charr some tortillas and blitz together an avocado like crema for a sharing supper for two that only takes around 35 minutes to land on the table, depending on how long your oven takes to heat up!

Roasted veggies on a sheet pan with a bowl of avocado crema.

A few questions you might have about this recipe:

Where do you buy your fresh corn tortillas from?

I love the ones from Cool Chile Co. which freeze really well – lots of independent deli’s carry them, you can order direct (they’re also who I buy my chipotle chili powder from), or they’re stocked on Ocado and in Whole Foods.

What if I can’t get chipotle chili powder?

As mentioned above, you can get this from Cool Chile Co., but regular mild chilli powder would be a good substitution to make things a little easier.

Do I have to make the avocado lime crema?

I like how it adds rich creaminess, but lightly mashed avocado with a little lime and sea salt, or your favourite guacamole recipe would work well too.

How do I make these Sheet Pan Veggie Tacos vegan?

Simply use your favourite plant-based soured cream substitute in the crema sauce. Or, as above, simply serve them with avocado seasoned with plenty of sea salt and fresh lime juice!

What do I do about any leftovers?

These should keep for several days, but make sure the food wrap is touching the surface of the crema to stop it discolouring. If you’ve not eaten all the corn tortillas, have you tried my Scrambled Egg & Chorizo Breakfast Tacos?

Close up of sheet pan roasted vegetable taco filling.
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Roasted veggies on a sheet pan with a bowl of avocado crema.

Sheet Pan Roasted Veggie Tacos

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Method: One Pan
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

These easy Sheet Pan Roasted Veggie Tacos come together really quickly on busy weeknights, perfect served with charred corn tortillas, roughly chopped onions and coriander, and a speedy, creamy, avocado lime crema sauce.


Ingredients

Scale

For the Sheet Pan Veggie Tacos

  • 1 small aubergine (eggplant)
  • 1 medium courgette (zucchini)
  • 1 red pepper
  • 1 orange pepper
  • 1/2 tbsp light oil
  • 1 tsp chipotle chili powder
  • 1/2 tsp dried cumin
  • 1/2 tsp sweet smoked paprika
  • sea salt
  • 1/2 brown onion
  • generous handful fresh coriander (cilantro)
  • 8 small fresh corn tortillas
  • lime wedges, for serving

For the Avocado Lime Crema

  • 1 large ripe avocado
  • 50g (1/4 cup) soured cream
  • 1/4 tsp dried garlic granules
  • sea salt, to taste
  • fresh lime juice, to taste

Instructions

  1. Pre-heat the oven to 220 (430 farenheit). Chop the vegetables into slightly smaller than for a traybake bite-sized pieces, and on a baking tray toss together with the oil, spices and a generous amount of salt. Roast for 30 minutes, tossing halfway, until soft and charred.
  2. Meanwhile, charr the tortillas in a dry pan over a high heat and set aside (see note). Additionally, finely chop the onion and coriander, combine, and set aside.
  3. To make the avocado lime crema, blitz together the avocado, soured cream (or plant-based substitute), garlic powder and a good amount of sea salt and lime juice in a mini chopper and blitz until smooth. Season to taste with more salt and lime juice, if needed.
  4. Serve the roasted veggies alongside the tortillas, onion mix and the crema making sure there are plenty of lime wedges for squeezing over each taco once they’re assembled.

Notes

As with my Oregano Sumac Flatbreads, I find if you quickly transfer the hot, charred tortillas to a resealable bag to steam a little they stay soft and supple until you’re ready to eat.

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