Roasted Veggie Tacos

Roasted Veggie Tacos

COSORI Original

  • 15 Mins

    Prep Time

  • 12 Mins

    Cook Time

  • 8 Tacos

    Servings
This recipe is bursting with sweet, savory, and spicy flavor and packed with healthy veggies like butternut squash, cauliflower, and kale. Whip up this recipe in less than 30 minutes from start to finish for an easy weeknight dinner.

Directions

  1. Step 1

    Select the Preheat function on the Cosori Air Fryer, adjust temperature to 370°F, and press Start/Pause.

  2. Step 2

    Wash and fully dry the kale leaves, then tear into 2-inch pieces.

  3. Step 3

    Toss the torn kale with the olive oil and a pinch of salt, then gently massage the leaves to help the kale retain flavor.

  4. Step 4

    Place the kale into the preheated air fryer baskets.

  5. Step 5

    Set temperature to 370°F and time to 5 minutes, then press Start/Pause.

  6. Step 6

    Remove kale when the leaves are crispy and sprinkle with kosher salt. Set aside.

  7. Step 7

    Peel the butternut squash and cut in half lengthwise. Wear gloves to keep your hands from getting dried out. 

  8. Step 8

    Scoop the seeds out with a spoon and cut into ¼-inch batons. Set aside.

  9. Step 9

    Combine 1 teaspoon salt, ½ teaspoon coriander, ¼ teaspoon cayenne pepper, ¼ teaspoon cinnamon, and ⅛ teaspoon ground nutmeg in a medium bowl with the cauliflower florets and mix well.

  10. Step 10

    Add the butternut squash batons and the remaining salt, coriander, cayenne pepper, cinnamon, and nutmeg to the bowl and mix well.

  11. Step 11

    Add 2 teaspoons of olive oil to the vegetable mixture and toss to coat.

  12. Step 12

    Place the vegetable mixture into the preheated air fryer.

  13. Step 13

    Set temperature to 400°F and time to 12 minutes, press Shake, then press Start/Pause.

  14. Step 14

    Shake the veggies and add in the brown sugar halfway through cooking. The Shake Reminder will let you know when.

  15. Step 15

    Blend together the Mexican crema or sour cream, olive oil, cilantro, lime juice and zest, avocado, and serrano pepper until smooth.

  16. Step 16

    Remove the veggies when done.

  17. Step 17

    Season the crema to taste with kosher salt and set aside.

  18. Step 18

    Build the tacos by filling each tortilla with the roasted vegetables and topping with sliced red onion, the serrano-cilantro avocado crema, queso fresco, and the crispy kale, then serve.

Ingredients

  • 3 branches curly kale
  • 2 teaspoons olive oil, plus more as needed
  • 2 teaspoons salt, divided, plus more as needed
  • 1 small butternut squash
  • 1 teaspoon ground coriander, divided
  • ½ teaspoon cayenne pepper, divided
  • ½ teaspoon ground cinnamon, divided
  • ¼ teaspoon ground nutmeg, divided
  • 1 cup cauliflower florets
  • 1 tablespoon brown sugar
  • 8 corn tortillas, warmed
  • Red onion, thinly sliced, for serving
  • Queso fresco, for serving
  • 1 cup Mexican crema or sour cream
  • 2 teaspoons olive oil
  • 2 tablespoons cilantro, chopped
  • 1 lime, zested & juiced
  • 1 avocado
  • ½ serrano pepper, stem removed
  • A pinch of kosher salt

Equipment Used

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