Taco Tuesday! Roasted Veggie Tacos With Pickled Onions

Taco Tuesday is the perfect excuse to keep dinner fun, flexible, and full of flavor. These roasted vegetable tacos are hearty enough to stand on their own, thanks to caramelized sweet potatoes, crispy cauliflower, and smoky poblano peppers. Bright, tangy pickled red onions cut through the richness and pull everything together.

Want to add protein? These tacos welcome it. Fold in black beans or organic roast chicken for a comforting twist, or turn them into fish tacos with baked halibut for something lighter and fresh. One base recipe, endless possibilities.

Ingredients

For the roasted vegetables

• 1 head cauliflower
• 1 pound sweet potatoes
• 2 poblano peppers
• 1/4 cup extra virgin olive oil
• 1 tablespoon chili powder
• 1/4 teaspoon chipotle powder
• 1/2 teaspoon kosher salt

For the pickled onion

• 1 cup white vinegar
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons water
• 1 small–medium red onion

For serving

• 8 corn tortillas
• Sliced avocado
• Fresh cilantro
• Hot sauce

Optional protein additions

• Black beans
• Organic roast chicken, shredded or sliced
• Halibut fillet, baked and flaked

Instructions

Roast the vegetables
Heat the oven to 425°F, with the rack positioned in the middle. Cut the cauliflower into very small florets and place on a large rimmed sheet pan. Peel the sweet potato and cut into small cubes slightly smaller than ½ inch and add to the pan. Cut the poblano peppers in quarters lengthwise, remove the core and seeds, then slice crosswise into ½-inch pieces and add to the pan. Drizzle with the olive oil and toss to coat. In a small bowl, stir together the chili powder, chipotle powder, and salt. Sprinkle evenly over the vegetables and toss again. Spread into a single layer and roast for 30–35 minutes, until tender and caramelized.

Make the pickled onion
Combine the vinegar, sugar, salt, and water in a small saucepan over medium-high heat. Bring to a boil and stir until the sugar dissolves, about 30 seconds. Thinly slice the onion and separate into rings. Place in a medium heatproof glass bowl, pour the hot liquid over the onions, and toss. Let cool to room temperature, tossing occasionally, then transfer to a container and refrigerate until ready to use, up to one week.

Warm the tortillas
Using tongs, hold each tortilla directly over a stove flame, flipping once, until lightly charred but still pliable. Wrap in a clean kitchen towel to keep warm.

Assemble the tacos
Fill the warm tortillas with the roasted sweet potato–cauliflower mixture. Top with pickled onions, sliced avocado, fresh cilantro, and hot sauce, if desired.

These tacos are bold, colorful, and endlessly adaptable—exactly what Tuesday dinner should be. Whether you keep them vegetarian or add your favorite protein, they’re guaranteed to earn a spot in your weekly rotation. 🌶️✨