Sheet Pan Vegan Rainbow Tacos
with Tomatillo Guacamole
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
We love the contrast between cool green guacamole and oven-roasted vegetables that’s happening on these tortillas. Grated tomatillos boost avocado purée above and beyond, while smoky spices and a sheet pan are all you need to push yellow zucchini and poblano pepper sky high.
We will send you:
- 2 Yellow zucchini
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 225g Tomatillos
- 57g Avocado purée
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites • Wheat
You will need:
Grater
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
80 g
Sugars
15 g
Protein
16 g
Fibre
12 g
Preparation
Prepare the vegetables
- Preheat the oven to 450°F.
- Medium-dice the zucchini.
- Halve, core and medium-dice the poblano.
- Remove the husks from the tomatillos; medium-dice ½ and grate the remaining ½.
- On a lined sheet pan, toss the zucchini, poblano and diced tomatillos with a drizzle of oil, the spices and S&P.
Roast the vegetables
- Roast the vegetables, stirring halfway, 15 to 18 min., until tender.
Make the tomatillo guacamole
- Meanwhile, quarter the lime.
- In a medium bowl, combine the avocado purée, grated tomatillos, juice of ½ the lime wedges and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the tomatillo guacamole.
- Top with the vegetables.
- Garnish with the juice from the remaining lime wedges. Bon appétit!
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