Roasted Veggie Tacos with Cayenne Chilli Sauce

Ingredients

• 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

Garnishes

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

Instructions

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!