Harvest Tacos with Chimmichuri Crema

Harvest season came and gone, its January and we are still enjoying these autumn/winter veggies ever since they appeared in fall, because they’re so hearty and so darn delicious. Spiced-filled roast vegetables make these tacos extra delicious and very photogenic don’t you think. These hearty autumn/winter vegetable tacos give their meat-based counterparts run for their money. The chipotle-roasted dual colored cauliflower alone is enough to win over even the most devout carnivore, then add roasted Brussels, sweet potatoes its like a Mariachi band playing in your mouth. Incidentally this recipe also happens to be a fabulous side dish or salad to go with any roast protein if you prefer low carb meals.

This taco combination in various forms has been in our fall/winter meal rotation quiet a few times this season and I hope you’ll add to your meal rotations too. They’re smoky, spicy, creamy, and just all-around total flavor bombs.

To achieve a fabulous tray of roast veggies, caramelized on the outside with creamy insides, you need a couple of tricks, luckily it’s easier than you may think. Here’s how:

SEASON THE VEGETABLES

Toss the cauliflower florets, diced sweet potatoes, Brussels sprouts in the spiced chipotle mixture, which includes adobe sauce, oregano, cumin, chili powder, olive oil, lime zest, salt and pepper. Use a large mixing bowl to toss all the vegetables, oil, spices, and sauce, this evenly mixes the spices with the vegetables. Once the veggies are well-coated, spread them on a baking sheet in a single layer, avoiding any overlap.

ROAST THE VEGETABLES

Roast these veggies at a high temperature ensures crisp, caramelized florets. I suggest 400°F for about 25-30 minutes, stirring once halfway through. PRO TIP: Brussels leaves burn easily, make sure you keep the loose leaves aside and add them half way through roasting. Also if the Brussels sprouts are small leave them whole.

MAKE THE CHIMMICHURI CREMA

While the veggies roast make the chimmichuri crema. Crema is a fancy term for cream of, in this case chimmichuri sauce. Avocados make this sauce creamy as oppose to mayo, though I highly recommend a little sour cream or greek yogurt for extra creamy texture but the sauce is perfectly delicious even without it. Though the title says crema I prefer a little texture to the sauce so after adding the avocados in the blender pulse a few times instead of running it to complete smoothness.

TOAST THE TORTILLAS

A good char on corn tortillas is essential, howeverI prefer not to grill them directly on a gas flame to avoid direct contact with toxic propane flame. I turn to my trusted cast iron skillet, that I get scorching hot to achieve that char we love. Crank the burner up to medium-high heat and lay each tortilla in a dry cast iron skillet. Once you see bubbles form on the tortilla, its ready to be flipped. That means the underside is well-charred in a few spots which is exactly what we need. Once both sides are toasted, place the tortillas in a lightly damp kitchen towel and cover loosely. The moisture in the kitchen towel will keep the tortillas moist, pliable, easy to fold and eat.

ASSEMBLE THE TACOS

Spoon on a thick slick of chimmichuri sauce to each tortilla, followed by the chipotle-roasted mixed veggies, make sure you get some of each. Next, a few of your favorite garnishes, followed by a drizzle of lime juice. And you’re good to go!

Ingredients

• 1 small cauliflower, any color or ½ cauliflower heads in two colors
• 8 oz Brussels sprouts, sliced if large
• 1 medium-large sweet potato, diced the same size as cauliflower
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon, plus 3 tablespoons adobe sauce (from a can of chipotle peppers in adobe sauce)
• 1 tablespoon maple syrup
• zest from one lime about 1 teaspoon (reserve juice for chimmichuri crema
• 1 teaspoon sweet paprika or Mexican ancho chili powder
• ½ teaspoon dried oregano, Mexican kind preferably
• ½ ground cumin
• ½  teaspoon kosher salt
• Add Ons
• sour cream
• chopped cilantro
• lime juice
• sliced radishes
• sliced jalepeno

FOR THE CHIMICHURRI CREMA:

• 2 cups fresh loosely packed parsley
• ½ cup fresh cilantro
• ½ teaspoon dried oregano
• 1 jalapeño chopped, deseeded if milder sauce desired
• ½ small shallot
• 1 large avocado, pitted and diced 
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 2 cloves garlic
• ½ tsp sea salt
• 1-2 tablespoons sour cream

Instructions

1. Preheat oven to 425°F. 
2. Combine olive oil, adobe sauce, honey, lime zest, paprika/chili powder, oregano, cumin, and salt in a large bowl; stir to combine.
3. Add cauliflower florets, diced sweet potatoes, Brussels sprouts and toss to coat. Spread the vegetables on a baking sheet, avoiding any overlap (you may need two sheets). Roast for 25-30 minutes, tossing once halfway through, until tender and charred in some spots.
4. While the veggies roast make the chimichurri sauce: Using a food processor or a blender, combine all the ingredients, except avocado and blend until chopped. Add the diced avocado and blend until almost smooth. Taste and season as needed. To make the crema extra creamy add 1-2 tablespoons sour cream.
5. Assemble tacos by spreading a thick slick of chimmichur crema evenly on each toasted tortilla. Top with chipotle-roasted veggies and garnishes of your choice and finish with a squeeze of lime juice.