Roasted Veggie Tacos with Cayenne Chilli Sauce

Prep Time 5 min
Cook Time 20 min
Total Time
25 min
Serves 4



  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion sliced
  • Pinch of sea salt
  • 2 cloves garlic, pressed or minced
  • 150g sliced mushroom
  • 4 zucchini thinly sliced
  • 1 medium corn on the cob
  • 3 sweet peppers sliced
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon ground cumin


  • 1 cup shredded red cabbage
  • 150 ml sour cream
  • Coriander and lime wheels to garnish
  • Spring Onion sliced


  1. Preheat oven to 220ºC.
  2. On a baking sheet, spread the onion, mushrooms, zucchini, corn, peppers on a single layer, drizzle the olive oil, add the crushed garlic and season with salt, pepper, chilli powder, and ground cumin.
  3. Roast for 15-20min.
  4. Serve on warm tortillas, topped with fresh red cabbage, coriander, and a drizzle of Black Mamba Cayenne Chilli Sauce, dollop of sour cream and garnish with lime wedge. Enjoy!


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