Roasted Veg Tacos with Avocado Cream and Feta

Serves: 2
Ingredients:
Filling:
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • ½ medium red onion, diced
  • 1 ear sweet corn, removed from cob
  • 1 cup cherry tomatoes, sliced in half
  • 1 medium red pepper, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • ¼ teaspoon salt

Avocado Cream:

  • 1 ripe avocado
  • ⅓ cup full fat, plain Greek yogurt
  • ¼ cup cilantro
  • 1 tablespoons lime juice

Everything Else:

  • Feta or Goat Cheese
  • 4-6 corn tortillas
  • Extra cilantro
Instructions:
  1. Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning.
  2. While veggies are roasting, whip together avocado, Greek yogurt, cilantro, and lime juice.
  3. To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel or a oven with a damp tea towel) and assemble with roasted veggies, avocado cream, and a sprinkle of feta.
Notes:
If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!