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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!
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?
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.
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
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
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.
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.
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.
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.
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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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*