Spicy Roasted Vegetable Tacos

Ingredients

• Lime (1, juiced)
• Fresh cilantro (1/4 cup, chopped)
• Avocado (1, sliced)
• Corn or flour tortillas (8 small)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Garlic powder (1 teaspoon)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Olive oil (2 tablespoons)
• Yellow squash (1, sliced)
• Zucchini (1, sliced)
• Red onion (1, sliced)
• Bell peppers (2, sliced (any color))

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the sliced bell peppers, red onion, zucchini, and yellow squash.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. In a separate small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper.
5. Sprinkle the spice mixture over the vegetables and toss well to ensure they are evenly coated.
6. Spread the seasoned vegetables in a single layer on a baking sheet.
7. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
8. While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat or in the oven until pliable.
9. To assemble the tacos, place a generous scoop of the roasted vegetables on each tortilla.
10. Top with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
11. Serve hot and enjoy the explosion of flavors!