Spiced Root Veggie Tacos with Chipotle Crema and Cilantro

Spiced Root Veggie Tacos with Chipotle Crema and Cilantro

Feb 8, 2016 by Christine

This is basically farmers’ market veggie confetti wrapped up in a beautifully charred tortilla. There’s a spicy, smoky sauce and vibrant cilantro to make this a roast-whatever’s-in-your-csa-box dinner that you’ll crave on cozy fall and winter nights. Seek out different beet varieties for an especially colorful pop on your table.

Spiced Root Veggie Tacos with Chipotle Crema and Cilantro

  • 2 lb mixed root vegetables—beets, parsnips, celeriac, carrots, sweet potatoes, turnips
  • 1 red onion
  • 1½ tbsp grapeseed oil
  • ½ tsp fajita seasoning, optional, if there’s salt, don’t be as generous when salting
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • — black pepper
  • — sea salt
  • ½ cup sour cream
  • 1 chipotle pepper in adobo sauce
  • 2 cloves garlic, minced
  • 1 lime, half juiced, the other half sliced for garnish
  • 12 corn tortillas, 6-inch diameter if you can find them
  • ½ bunch fresh cilantro
  1. Wash and peel all your veggies. Preheat oven to 425°F.
  2. Chop everything into even, ¼-inch (no larger) cubes and spread onto a baking sheet. Drizzle on the oil and toss with the seasonings, plus some cracks of pepper and about ½ teaspoon of salt.
  3. Roast for 35-40 minutes or until soft and slightly crispy around the edges, tossing halfway through. If you’re doubling the recipe, use a second baking sheet, and rotate them at that point too.
  4. Meanwhile, make the crema. Place the sour cream, one chipotle pepper from the can, garlic, lime juice (and a bit of zest if you’d like), and ¼ teaspoon of salt in a blender and give everything a whir until smooth. If you have smoked salt on hand that’s really nice instead. Also, if the blender needs a little more liquid to get going, drizzle in a bit more lime juice, olive oil, or water.
  5. Right before veggies are done roasting, char the tortillas on both sides over your burner’s open flame, using tongs to flip. You can serve family style or plated, with a couple spoonfuls of veggies down the middle, drizzled with a bit of sauce (it’s spicy!), a few pinches of cilantro leaves, and limes for squeezing.