Ingredients
- 5 cups mixed squash, beets and parsnips; peeled and diced
- 1 red onion, cut into thick wedges
- 3 Tbsp. olive oil, divided
- 1 tsp. oregano
- ½ tsp. chili powder
- ½ tsp. ground cumin
- ¼ tsp. salt, divided
- Black pepper to taste
- 2 cups red cabbage, shredded
- 1 lime, juiced
- ¼ cup cilantro, chopped
- 8 whole wheat tortillas, warmed
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400º F.
- Toss the vegetables and onion with 2 tablespoons oil, oregano, chili powder, cumin, half of the salt and black pepper. Spread on a baking sheet and roast until vegetables are tender (15-20 minutes).
- Toss cabbage with remaining oil, lime juice, cilantro and remaining salt. Make the slaw up to a day in advance to give flavors time to incorporate.
- Assemble tacos and serve warm.