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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Overhead view of four tacos from The Best Vegetarian Tacos recipe on a wooden cutting board

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Active Time:1 hrTotal Time:1 hr 30 minsServings:5Jump to Nutrition Facts

Active Time:1 hrTotal Time:1 hr 30 minsServings:5

Active Time:1 hr

Active Time:

1 hr

Total Time:1 hr 30 mins

Total Time:

1 hr 30 mins

Servings:5

Servings:

5

Jump to Nutrition Facts

Overhead view of the ingredients from The Best Vegetarian Tacos recipe spread out on a countertop

Cook Mode(Keep screen awake)IngredientsJicama-Jalapeño Pickles1cupwater3tablespoonsgranulated sugar½teaspoonsalt1cupmatchstick-cut jicamaorradish1smalljalapeño pepper, stemmed and thinly sliced1scallion, thinly sliced3tablespoonsfresh lime juiceTacos½teaspoongarlic powder½teaspoonground cumin½teaspoonpaprika½teaspoonground coriander½teaspoonsalt5cupschopped root vegetables (such as carrot, sweet potatoes, parsnips, winter squash, delicata squash, turnipand/orrutabaga, peeled if necessary)1mediumred onion, sliced into 1/2-inch wedges2tablespoonscanola oilorother neutral oil10(6 inch)corn tortillas, warmed⅔cupcrumbled queso frescoorcotija cheese⅔cupfinely shredded cabbage⅓cupsour creamLime wedges for serving (optional)

Cook Mode(Keep screen awake)

Ingredients

Jicama-Jalapeño Pickles

1cupwater

3tablespoonsgranulated sugar

½teaspoonsalt

1cupmatchstick-cut jicamaorradish

1smalljalapeño pepper, stemmed and thinly sliced

1scallion, thinly sliced

3tablespoonsfresh lime juice

Tacos

½teaspoongarlic powder

½teaspoonground cumin

½teaspoonpaprika

½teaspoonground coriander

5cupschopped root vegetables (such as carrot, sweet potatoes, parsnips, winter squash, delicata squash, turnipand/orrutabaga, peeled if necessary)

1mediumred onion, sliced into 1/2-inch wedges

2tablespoonscanola oilorother neutral oil

10(6 inch)corn tortillas, warmed

⅔cupcrumbled queso frescoorcotija cheese

⅔cupfinely shredded cabbage

⅓cupsour cream

Lime wedges for serving (optional)

DirectionsTo prepare pickles:Combine water, sugar and salt in a small saucepan; bring to a boil over high heat. Boil, stirring occasionally, until the sugar is dissolved, 15 to 30 seconds. Remove from heat and set aside to cool slightly. Place jicama (or radish), jalapeño, scallion and lime juice in a pint-size mason jar. Pour the cooled brine over the vegetables; let stand, uncovered, at room temperature until the vegetables are softened, about 30 minutes. Seal the jar and refrigerate until ready to use or for up to 1 week.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare tacos:Preheat oven to 400​°F. Stir garlic powder, cumin, paprika, coriander and salt together in a small bowl until combined.Spread root vegetables and red onion in a single layer on a large rimmed baking sheet. Drizzle with oil; toss to coat. Sprinkle the reserved spice mixture evenly over the vegetables. Roast, stirring once halfway, until the vegetables are tender, 40 to 45 minutes. Remove from oven; stir gently.Photographer: Jen Causey, Food Stylist: Emily Nabors HallFill each tortilla with 1/3 cup vegetables and 1 tablespoon pickles; top with cheese and cabbage. Top each with 1/2 tablespoon sour cream. Serve with lime wedges, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadRefrigerate pickles (Step 1) for up to 1 week.Originally appeared: EatingWell.com, April 2023

Directions

To prepare pickles:Combine water, sugar and salt in a small saucepan; bring to a boil over high heat. Boil, stirring occasionally, until the sugar is dissolved, 15 to 30 seconds. Remove from heat and set aside to cool slightly. Place jicama (or radish), jalapeño, scallion and lime juice in a pint-size mason jar. Pour the cooled brine over the vegetables; let stand, uncovered, at room temperature until the vegetables are softened, about 30 minutes. Seal the jar and refrigerate until ready to use or for up to 1 week.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare tacos:Preheat oven to 400​°F. Stir garlic powder, cumin, paprika, coriander and salt together in a small bowl until combined.Spread root vegetables and red onion in a single layer on a large rimmed baking sheet. Drizzle with oil; toss to coat. Sprinkle the reserved spice mixture evenly over the vegetables. Roast, stirring once halfway, until the vegetables are tender, 40 to 45 minutes. Remove from oven; stir gently.Photographer: Jen Causey, Food Stylist: Emily Nabors HallFill each tortilla with 1/3 cup vegetables and 1 tablespoon pickles; top with cheese and cabbage. Top each with 1/2 tablespoon sour cream. Serve with lime wedges, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadRefrigerate pickles (Step 1) for up to 1 week.

To prepare pickles:Combine water, sugar and salt in a small saucepan; bring to a boil over high heat. Boil, stirring occasionally, until the sugar is dissolved, 15 to 30 seconds. Remove from heat and set aside to cool slightly. Place jicama (or radish), jalapeño, scallion and lime juice in a pint-size mason jar. Pour the cooled brine over the vegetables; let stand, uncovered, at room temperature until the vegetables are softened, about 30 minutes. Seal the jar and refrigerate until ready to use or for up to 1 week.

Overhead view of a glass jar of Jicama-Jalapeño Pickles from the The Best Vegetarian Tacos recipe

Meanwhile, prepare tacos:Preheat oven to 400​°F. Stir garlic powder, cumin, paprika, coriander and salt together in a small bowl until combined.

Spread root vegetables and red onion in a single layer on a large rimmed baking sheet. Drizzle with oil; toss to coat. Sprinkle the reserved spice mixture evenly over the vegetables. Roast, stirring once halfway, until the vegetables are tender, 40 to 45 minutes. Remove from oven; stir gently.

Overhead view of root vegetables from The Best Vegetarian Tacos recipe on metal baking sheet

Fill each tortilla with 1/3 cup vegetables and 1 tablespoon pickles; top with cheese and cabbage. Top each with 1/2 tablespoon sour cream. Serve with lime wedges, if desired.

Overhead view of four tacos from The Best Vegetarian Tacos recipe next to root vegetables on a metal baking sheet

To make ahead

Refrigerate pickles (Step 1) for up to 1 week.

Originally appeared: EatingWell.com, April 2023

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Nutrition Facts(per serving)338Calories13gFat51gCarbs10gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.