Fall Vegetable Tacos

Ingredients

• 1 cup Brussels sprouts, quartered
• 1 cup sweet potato, peeled and cut into 1” pieces
• 1 cup red radishes, quartered
• 1 cup cauliflower florets, cut into 1” pieces
• 2 Tbsp. olive oil
• ½ cup avocado salsa
• ½ cup sour cream or crema Mexicana
• 1 Tbsp. Chef Merito® Garlic Salt
• 8 flour tortillas or as needed
• Cilantro to garnish

Preparation

1. Preheat oven to 380ºF.
2. Place vegetables in an oiled cookie sheet. You may also use a non-stick silicone mat.
3. Add olive oil and season with Chef Merito® Garlic Salt.
4. Mix until veggies are completely coated and arrange in a single layer.
5. Roast in the oven for 20-30 minutes or until soft and golden brown.
6. Serve vegetables over warmed tortillas, top with avocado salsa, cream, and garnish with cilantro. Enjoy!