Vegetable Tacos with Guacamole

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   On the cutting board, seed and slice the bell pepper into strips, slice the zucchini into half-moons, and peel and cut the red onion into wedges. Toss them on the baking sheet with olive oil, ground cumin, and salt, spreading them in one layer.

   Parallel with step: 1

   Ingredients used: 2.0 piece Bell Pepper, 4.0 gr Ground Cumin, 30.0 ml Olive Oil, 1.0 piece Red Onion, 3.0 gr Salt, 2.0 piece Zucchini

   Cookware: baking sheet — single layer, Chef Knife, cutting board

3. Step 3

   Roast the baking sheet of vegetables in the oven at 220°C for 25 minutes, until tender with browned edges.

   Timer: 25 min (fixed)

   Cookware: baking sheet — roasting, oven — roast

4. Step 4

   Peel and pit the avocado on the cutting board, then mash it in the mixing bowl with 1.5 lime (three-quarters of the 2 lime), finely chopped cilantro, and salt using the fork until mostly smooth.

   Parallel with step: 3

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.5 piece Lime, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, fork, mixing bowl

5. Step 5

   Warm the corn tortilla in the skillet over medium heat for about 5 minutes, turning as needed, until soft and flexible.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet — medium heat

6. Step 6

   On the cutting board, fill each softened corn tortilla with roasted vegetables and guacamole from the mixing bowl, then juice the remaining 0.5 lime (one-quarter of the 2 lime) over the tacos using the citrus juicer.

   Ingredients used: 0.5 piece Lime

   Cookware: baking sheet, citrus juicer, cutting board, fork, mixing bowl