May 18, 2024

Craving some tacos but short on meat? Look no further than your fridge! This recipe transforms a colorful mix of roasted root vegetables into a delicious and satisfying vegetarian taco filling. The crunchy, sweet and spicy jicama-jalapeño pickles add a delightful contrast in both texture and flavor.

We’ve kept the toppings classic with crumbled cheese, cabbage, and sour cream, but feel free to customize to your liking. Any salsa, guacamole, or your favorite taco fixings will work perfectly.


Jicama-Jalapeño Pickles:

  • 1 cup water
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup matchstick-cut jicama or radish
  • 1 small jalapeño pepper, stemmed and thinly sliced
  • 1 scallion, thinly sliced
  • 3 tablespoons fresh lime juice


  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 5 cups chopped root vegetables (such as carrot, sweet potatoes, parsnips, winter squash, delicata squash, turnip and/or rutabaga, peeled if necessary)
  • 1 medium red onion, sliced into 1/2-inch wedges
  • 2 tablespoons canola oil or other neutral oil
  • 10 (6 inch) corn tortillas, warmed
  • ⅔ cup crumbled queso fresco or cotija cheese
  • ⅔ cup finely shredded cabbage
  • ⅓ cup sour cream
  • Lime wedges for serving (optional)


Make the Pickles:

  1. Combine water, sugar, and salt in a small saucepan. Bring to a boil over high heat. Boil, stirring occasionally, until the sugar dissolves, about 15 to 30 seconds. Remove from heat and set aside to cool slightly.
  2. Place jicama (or radish), jalapeño, scallion, and lime juice in a pint-size mason jar. Pour the cooled brine over the vegetables. Let stand, uncovered, at room temperature until softened, about 30 minutes.
  3. Seal the jar and refrigerate until ready to use, up to 1 week.

Prepare the Tacos:

  1. Preheat oven to 400°F. In a small bowl, whisk together garlic powder, cumin, paprika, coriander, and salt.
  2. Spread chopped root vegetables and red onion in a single layer on a large baking sheet. Drizzle with oil and toss to coat. Sprinkle the spice mixture evenly over the vegetables.
  3. Roast the vegetables, stirring once halfway through, until tender, about 40 to 45 minutes.
  4. Remove from the oven and stir gently.

Assemble and Serve:

  1. Fill each warmed tortilla with 1/3 cup roasted vegetables and 1 tablespoon of pickles.
  2. Top with crumbled cheese and shredded cabbage.
  3. Drizzle with sour cream and serve with lime wedges, if desired.

Make Ahead Tip:

The pickles (Step 1) can be refrigerated for up to 1 week.

Nutrition Facts (per serving)

  • Calories: 338
  • Fat: 13g
  • Carbs: 51g
  • Protein: 10g

Leave a Reply

Your email address will not be published. Required fields are marked *