Veggie Tacos With Peach Pico de Gallo

It’s Taco Tuesday and I couldn’t be more excited! Give me any sort of wraps, rolls or tacos and I’ll be a very happy woman. There’s something so satisfying about food you can eat with your hands. We usually make tacos every other week but when we do, we eat it for all three meals if there’s enough.

The thing about tacos is that they are incredibly versatile. You can put just about anything on them and still call it a taco. What I also like about them is that homemade tacos are very light. They don’t feel heavy on your stomach after you’ve eaten them. The potential to make them nutritious is crazy. Imagine all the nutrients in the veggies you add. You can even add lentils and beans to the mix to add some protein to the mix.

Usually I make tacos without the lentils and beans because I like my tacos to be incredibly light. These ones here are my absolute favorite. There are so many flavors, it’s incredible. It has tons of gorgeous roasted vegetables. The yogurt sauce adds a spicy punch but is also very creamy. The peach pico de gallo brings it all together with sweet and tangy flavors.

These tacos are perfect for summer picnics and lunches because they are refreshing and are quick to put together. The leftovers taste great and I love eating these for breakfast when I want to start my day with something very flavorful. Give these a try when peaches are in season and you’ll fall in love!

Ingredients:

Roasted Veggies

1 small cob of corn

1 small red bell pepper

1/2 of a red onion

1 tbsp oil

1/2 tsp cumin powder

1/4 tsp paprika

Salt to taste

 

Baked Root Veggies

1 sweet potato

1 small butternut squash

2 tbsp oil

1/2 tsp cumin powder

1/4 tsp paprika

Salt to taste

 

Peach Pico de Gallo

2 ripe peaches

1/4 cup red bell pepper

1/4 cup red onion

Salt

Pepper

Handful of fresh cilantro

 

Spicy Yogurt Sauce

1 cup thick yogurt

Hot Sauce to taste

Salt to taste

 

1) Preheat your oven to 450 Degrees F and line a baking tray with parchment.

2)Peel and wash the cob of corn and remove all the kernels with a knife. Chop the onions and bell peppers into long strips.

3) In a mixing bowl, add the corn, bell pepper, onion, oil, cumin, paprika and salt. Mix well and spread over the baking tray. Bake for about 15 minutes until the vegetables are cooked and slightly browned.

4) Line another baking tray with parchment.

5) Using a mandolin slicer or a sharp knife, chop the butternut squash and sweet potato into thick wedges. In a mixing bowl, add the sliced squash, sweet potato, salt, paprika, cumin and oil and mix well. Spread over the baking tray and bake for about 20-25 minutes until roasted and cooked through.

6) For the pico de gallo, chop the peeled peaches, onions and bell peppers into uniform sized cubes. Add salt, pepper and fresh cilantro. Mix well and place it in the refrigerator until you are ready to serve.

7) For the sauce, take a cup of thick yogurt (you can use plain Greek Yogurt for this. I used Indian style Yogurt and both are delicious) in a mixing bowl and whip until smooth. Add salt and hot sauce to taste. Mix well and place in the refrigerator.

8) When you’re ready to serve, heat up your taco shells or corn tortillas. Place the root veggies, roasted vegetables and then top with the peach pico de gallo. Add dollops of the yogurt sauce and some more cilantro to serve.