I grew up in Atlanta but lived a few years in San Diego, just a short drive from Tijuana. If my friends and I had a craving for Mexican food, we would hop in the car and drive to the border to get street tacos. The first time I walked through the alleys of Mexico, stopping at an outdoor taco stand, I thought, “This is incredible. But this isn’t Mexican food.”
It’s amazing how different the ethnic food I grew up with is from the real deal. Nothing against a good old, Americanized fiesta, but sometimes I get a hankering for Mexican food…from Mexico. I’m still working to perfect an authentic Mexican meal, but in the meantime, I do have a pretty tasty (and healthy) roasted veggies taco recipe. Give it a shot and don’t be afraid to add your own twist!
Take Me Back, Roasted Veggies Taco Recipe Serves 4
1 red bell pepper
1 yellow or orange bell pepper
2 green bell peppers
2 tomatoes (diced, for toppings)
2 avocados (for toppings)
Mexican blend or cheddar cheese (shredded, for toppings)
12 small corn tortillas or 8 regular-sized whole wheat tortillas
Allyson Miller is a bookworm, history nerd and outdoor enthusiast who loves writing creative and informational content for SBT in Rock Hill, SC. Depending on the day, you can find her with her nose in historical documents, shopping for trendy exercise outfits or trying new cooking recipes. Allyson dreams that one day, engineers will figure out a way to build roller coasters sans the incline, ridding her of coasterphobia.