LATIN AMERICA / MEXICO

Roasted vegetable tacos

A colourful weeknight taco inspired by Mexican flavours, with roasted vegetables, lime and a fresh salsa. Use seasonal vegetables and adjust the heat to taste.

◷ 30 minutes✳ Easy♡ Save for later (preview)

WHAT YOU'LL NEED

Ingredients.

Gather everything before you begin. Tick each item as you prepare it.

8 small corn tortillas
1 red pepper, sliced
1 courgette, diced
1 red onion, sliced
1 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
1 avocado
1 lime
Fresh coriander
Salsa, to serve

Quantities are a starting guide for home cooking. Adjust seasoning and portions to taste.

LET'S GET COOKING

Method.

Roast the vegetables in a single layer so they colour instead of steaming.

Heat the oven to 220°C. Toss pepper, courgette and onion with oil, cumin and paprika.
Roast on a tray for 18–22 minutes until tender and lightly charred.
Warm the tortillas in a dry pan.
Mash avocado with lime juice and a pinch of salt.
Fill tortillas with roasted vegetables, avocado, salsa and coriander.

A FEW GOOD DETAILS

Make it your own.

Small choices can make a home-cooked dish feel personal.

GUSTORA KITCHEN NOTES

Warm tortillas just before serving so they stay flexible.
Cut vegetables into similar sizes for even roasting.
Offer lime and salsa at the table so everyone can finish their tacos.

KEEPING & LEFTOVERS

Save a little for later.

Keep roasted vegetables in a sealed container in the fridge for up to 3 days. Store tortillas and avocado separately.

Food safety note: cool and refrigerate promptly; reheat leftovers thoroughly.

A QUICK NUTRITION GUIDE

Know what's on your plate.

Approximate values per serving. Actual nutrition varies with ingredients, brands and portion sizes.

390kcal

11gProtein

57gCarbs

14gFat

Editorial estimates only — not laboratory analysis or medical nutrition advice.