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Tacos with Roasted Winter Vegetables and Red Cabbage Slaw
THE KITCHN13Ingredients
65Minutes
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 5 cups mixed vegetables (3/4-inch-diced, see Notes)
- 1 red onion (cut into eighths)
- 3 Tbsp. extra-virgin olive oil (divided)
- 1 tsp. Mexican oregano (dried, can substitute Mediterranean oregano, marjoram, or omit)
- 1/2 tsp. chile powder
- 1/2 tsp. ground cumin
- kosher salt
- ground black pepper (Freshly)
- 2 cups red cabbage (shredded, about 1/2 small head)
- 1 lime
- 1/4 cup chopped cilantro (coarsely)
- 8 corn tortillas
- 2 Tbsp. toasted pumpkin seeds
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium360mg10% |
| Protein6g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A110% |
| Vitamin C40% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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