Sheet Pan Veggie Tacos
Healthy veg-loaded tacos made with sheet pan-roasted cauliflower, purple cabbage, onions, and corn and topped with fresh mango, cilantro, lime, and a creamy taco sauce.
Ingredients
- 1 large head of cauliflower broken into small florets
- 2 cups purple cabbage thinly sliced
- 1 yellow or red onion cut in half and thinly sliced
- 1 cup cooked corn frozen, fresh, or canned - I always keep frozen on hand and prefer the taste to canned
- 2 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp chipotle spice
- kosher salt
To serve
- 12-16 corn torillas
- 1 fresh mango silced
- fresh cilantro chopped
- lime wedges to serve
- sour cream* or the creamy taco sauce below
*Creamy Taco Sauce*
- 1 cup sour cream OR 1/2 cup plain greek yogurt + 1/2 cup mayonnaise
- juice of one lime
- 1/4 tsp chipotle spice
- a pinch of kosher salt
Instructions
- Preheat oven to 425.
- On a large, parchment-lined baking sheet add cauliflower florets, cabbage, and onion. Generously coat veggies with olive oil, sprinkle the spice mixture and salt over top, and mix thoroughly until veggies are well coated (hands are the best tool for this).
- Roast veggies for 30-35 minutes until tender and browning. Stir at the halfway point. With five minutes left to go, toss your corn over the veggie mixture and return to the oven for the remaining minutes.
- While the veggies are roasting, prep the cilantro, mango, lime wedges, and sauce (or sour cream). Set aside for serving.
- Just before serving, grill or warm-up your corn tortillas — this only takes a minute and shouldn't be done too far in advance or the tortillas will become hard. If not using a grill, place tortillas in a dry pan over medium heat for 1-2 minutes, flip, and cook for another minute before serving.
Creamy Taco Sauce
- In a small mixing bowl or mason jar, combine sour cream, lime juice, chipotle, and salt and whisk until smooth. Set aside for serving.