Roasted Corn and Carrot Tacos with Cilantro Lime Slaw

I’d seriously be down for taco night, every night. Tacos are literally the best! And while sometimes it’s fun to put together a full-out spread with all the fixings, sometimes you just want a damn taco without having to prepare a million sides and do a million dishes! So here’s a taco that is full of flavor and super healthy, that won’t stress you out.

On any taco night, something I’m not skipping is roasted corn. OMG. I didn’t know what I was missing before I started roasting my corn. It becomes super sweet and a little sticky and just takes everything to the next level. You can use any corn you like/have: Fresh corn, frozen corn, or canned corn (just make sure it doesn’t have any added sugar). It so easy, you just put in on a pan with some oil and seasoning (just salt is perfect, but a little garlic powder and/or chili powder is so damn good too) and stick it in a 425 oven for 20-25 mins. Bam, that’s it.

Another nice thing about this recipe is that the corn and carrots can roast in the oven at the same time, and while they’re in there, you can whip up the slaw while you sip on my Perfect Skinny Margarita. And that’s all she wrote! Get to it! And don’t forget, I want to see your creations! Tag me on Insta @katiewebbernyc! *This recipe will make 6 loaded tacos!

Roasted Corn

• 2 cups fresh or frozen corn (or 1 can, drained, no sugar added)

• 1/4 tsp salt

• 1 Tbsp olive oil

Spread corn, oil & salt on a sheet pan and roast in a 425 oven for 20-25 mins. Also amazing with 1/8 tsp garlic powder, and/or chili powder, and/or cumin. Can be done at the same time as carrots.

Roasted Carrots

• 6 large carrots

• 1/2 tsp salt

• 1/4 tsp garlic powder

• 1/4 tsp cumin

• 1/4 tsp chili powder

• 1-2 Tbsp olive oil

Cut each carrot in half, lengthwise. Cut each half, again in half, lengthwise (you should have 4 spears). Then cut each spear into about 3 inch sections. Spread your carrots onto a baking sheet with oil and seasoning and put into a 425 oven for 25 mins, flipping half way through. Can be done same time as corn.

Cilantro Lime Slaw

• 2 cups shredded cabbage

• juice of 2 limes

• 1 heaping Tbsp mayo (vegan mayo, sour cream, or just olive oil would work too)

• 1/4-1/3 cup chopped fresh cilantro leaves

• 2 scallions, sliced thin (white or red onion also works)

• 1/4 tsp salt

While carrots and corn are in the oven, mix all the ingredients together in a blow. That’s it!

Assembling your tacos…

Any tortilla you like will work for this. I like simple corn tortillas, personally. If you have a gas stove, heat your tortilla directly over the flame, using tongs to flip (otherwise, throw the tortillas into the oven for the last few minutes of roasting). Top your tortilla with carrots, corn, and slaw. Enjoy!

**Some extras that (any or all of) would be amazing… My Guac, beans, cheese, chopped tomatoes, black olives, hot sauce.