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For the best fall veggie tacos, I like to use: - 1 medium butternut squash, peeled and diced - 1 red bell pepper, sliced - 1 cup Brussels sprouts, thinly sliced These vegetables give a lovely mix of sweet and savory flavors. The butternut squash adds creaminess. The red bell pepper brings brightness. Brussels sprouts add a nice crunch. To make the chili lime slaw, gather: - 2 cups green cabbage, finely shredded - 1 carrot, grated - 1 jalapeño, finely sliced (remove seeds for less heat) - 3 tablespoons fresh lime juice - 1 tablespoon honey - 1 teaspoon chili powder - Salt to taste - Fresh cilantro, for garnish This slaw pairs well with the tacos. The lime juice gives it a fresh kick. Honey adds a touch of sweetness to balance the heat. For seasoning and tortillas, you will need: - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas The olive oil helps the veggies roast nicely. Smoked paprika and cumin add depth to the flavor. Corn tortillas are perfect for holding all the goodness! Start by preheating your oven to 400°F (200°C). This ensures your veggies roast evenly. In a large bowl, combine the diced butternut squash, sliced red bell pepper, and thinly sliced Brussels sprouts. These colorful veggies bring great taste and nutrition. Drizzle one tablespoon of olive oil over them. Add one teaspoon of smoked paprika, one teaspoon of cumin, salt, and pepper. Toss everything together until the veggies are well coated. Spread the mixture on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes. Toss the veggies halfway through for even cooking. They will turn tender and caramelized, bringing out their natural sweetness. While your veggies roast, it’s time to prepare the chili lime slaw. Grab a large bowl and combine two cups of finely shredded green cabbage, one grated carrot, and one sliced jalapeño. If you prefer less heat, remove the seeds from the jalapeño. In a small bowl, whisk together three tablespoons of fresh lime juice, one tablespoon of honey, one teaspoon of chili powder, and a pinch of salt. Pour this tangy dressing over the slaw mix and toss it all together. This slaw adds a zesty crunch to your tacos. Once the veggies are roasted and the slaw is ready, it’s time to assemble your tacos. Warm eight small corn tortillas on a skillet over medium heat. Heat them for about 30 seconds on each side until they are pliable. To build your taco, add a generous helping of the roasted veggies to each tortilla. Then, top it off with a handful of chili lime slaw. For an extra touch, garnish with fresh cilantro. This brings a burst of flavor and color to each bite! Roasting veggies brings out their natural sweetness. Start by preheating your oven to 400°F (200°C). Cut your butternut squash, red bell pepper, and Brussels sprouts into even pieces. This helps them cook evenly. Toss the veggies with olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Spread them out on a lined baking sheet. Roast for 25-30 minutes. Don’t forget to stir them halfway through. This will help them brown and caramelize nicely. You can add your own twist to the chili lime slaw. Try adding sliced radishes or diced bell peppers for crunch. Want more heat? Add more jalapeño or some hot sauce. If you prefer a sweeter slaw, increase the honey a bit. Fresh herbs like parsley or mint can also brighten the slaw. Just make sure to toss everything well in the dressing to get the best flavor. Warming your tortillas makes them soft and foldable. Use a skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. You can also wrap them in a damp paper towel and microwave them for about 15-20 seconds. This keeps them warm and soft. Avoid overheating, as this can make them brittle. Warm tortillas will hold all your tasty fillings beautifully! {{image_2}} You can change up the veggies in your tacos. Think about using sweet potatoes instead of butternut squash. Zucchini and eggplant also work well. Try adding carrots or parsnips for extra crunch. Seasonal veggies keep your tacos fresh and exciting. You can mix and match based on what you find at your local market. The key is to pick vegetables you enjoy. If you want to switch up the slaw, there are many options. A yogurt-based dressing can add creaminess. You can mix Greek yogurt with lime juice and some spices. Another option is a vinegar-based dressing. Use apple cider vinegar, olive oil, and a little sugar for a tangy twist. Each dressing gives the slaw a unique taste. Feel free to experiment until you find your favorite. For meat lovers, adding protein is easy. Grilled chicken or shrimp can make your tacos heartier. You can also use ground beef or turkey seasoned with similar spices. If you want a smoky flavor, try adding pulled pork. To keep the meal balanced, add the meat on top of the veggies. This way, you still get the great taste of fall veggies with a protein boost. To store your leftover tacos, place them in an airtight container. Keep the tacos separate from the slaw. This helps keep the tortillas from getting soggy. You can store them in the fridge for up to three days. When you’re ready to enjoy your tacos again, reheat them in a skillet. Heat the skillet over medium heat. Add the tacos for about two minutes on each side. This warms them up and keeps them crispy. You can also use the microwave. Just heat them for 30 seconds, but the texture may not be as good. For the slaw, store it in a separate airtight container. It stays fresh for two days in the fridge. If you notice any water in the container, drain it off. This keeps the slaw crunchy and tasty. You can also add a little extra lime juice when serving to refresh the flavors. Yes, you can make these tacos ahead of time. First, roast the veggies and cool them. Store them in the fridge in an airtight container. You can prepare the chili lime slaw as well. Just keep the dressing separate until you are ready to serve. This way, the slaw stays fresh. Assemble the tacos just before serving for the best taste. If you want to replace honey, use maple syrup or agave nectar. Both options add sweetness without changing the slaw’s taste much. You can also try brown sugar. Just mix it with the lime juice well so it dissolves. This keeps the slaw flavorful. The spice level of these tacos depends on the jalapeño. If you remove the seeds, they will be milder. If you want more heat, add some seeds back in. You can also use a different pepper, like a serrano, for extra kick. Adjust the amount to your liking for the perfect spice. In this post, we explored taco ingredients, like fresh veggies and zesty slaw. I shared step-by-step instructions for prepping, making, and assembling your tacos. You learned tips for roasting, customizing slaw, and warming tortillas. We also discussed variations, including seasonal veggies and meat options. Lastly, I provided storage advice and answered common questions. Making these tacos can be easy and fun. Enjoy the flavors and let your creativity shine!

Fall Veggie Tacos with Chili Lime Slaw

Savor the flavors of autumn with these delicious Fall Veggie Tacos with Chili Lime Slaw! Featuring roasted butternut squash, Brussels sprouts, and a zesty slaw, these tacos are perfect for cozy gatherings or a simple weeknight dinner. Easy to make and packed with flavor, you’ll love every bite. Click through to discover the full recipe and elevate your taco night! #FallRecipes #VeganTacos #HealthyEating #AutumnFlavors
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Ingredients
  

1 medium butternut squash, peeled and diced

1 red bell pepper, sliced

1 cup Brussels sprouts, thinly sliced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

For the Chili Lime Slaw:

2 cups green cabbage, finely shredded

1 carrot, grated

1 jalapeño, finely sliced (seeds removed for less heat)

3 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon chili powder

Salt to taste

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the diced butternut squash, sliced bell pepper, and Brussels sprouts.

      Drizzle the olive oil over the vegetables, then sprinkle with smoked paprika, cumin, salt, and pepper. Toss everything together until the veggies are well coated.

        Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, tossing halfway through, until they're tender and caramelized.

          While the vegetables are roasting, prepare the slaw. In a large bowl, combine the shredded cabbage, grated carrot, and sliced jalapeño.

            In a small bowl, whisk together the lime juice, honey, chili powder, and salt. Pour this dressing over the slaw and toss until everything is well-coated.

              Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable.

                Assemble the tacos by adding a generous helping of the roasted veggies to each tortilla, then topping with a handful of chili lime slaw.

                  Garnish with fresh cilantro for extra flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4