Roasted Vegetable Tacos with Creamy Lime-Cilantro Sauce

Ingredients

• 2 pieces Bell peppers
• 1 pieces Onion
• 1 pieces Zucchini
• 1 pieces Yellow squash
• 2 teaspoons Olive oil
• To taste grams Salt
• To taste grams Black pepper
• 1 cups Cilantro
• 3 teaspoons Lime juice
• 2 pieces Garlic
• 1/2 cups Almond milk
• 8 pieces Taco shells

Instructions

1. Preheat the oven to 200°C (400°F). Cut the bell peppers, onion, zucchini, and yellow squash into thin strips.
2. Arrange the vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat. Roast for 20-25 minutes until tender and slightly browned.
3. While the vegetables are roasting, prepare the sauce. In a blender, combine the cilantro, lime juice, garlic, almond milk, and a pinch of salt. Blend until smooth.
4. To serve, spoon the roasted vegetables into the taco shells. Drizzle with the lime-cilantro sauce. Enjoy!