Taco Night Every Night

Taco night every night!! This is my absolute favorite dinner. I love how versatile it is - you can make it as whole 30, paleo, vegan, gluten-free as you want, or mix it up by adding in some grilled mahi-mahi, use tortillas instead of lettuce wraps, or serve it with tortilla chips instead of plantains (but seriously, you’d be missing out because these plantain chips are EVERYTHING). This recipe serves 4, packs beautifully for leftover lunches, and is just about as delicious as you can get. Without further ado, here is my recipe for roasted veggie tacos with crispy lime plantain chips.

Roasted vegetable tacos whole 30 paleo vegetarian


Quick Pickled Veggies

  • 1C thinly sliced vegetables (really anything could work here; I usually make a mix of carrots, Chinese cabbage, and radish)

  • 1 clove garlic, smashed

  • 3/4C apple cider vinegar

  • 1/4C maple syrup

  • 1C water

  • 1TSP salt

  • Red pepper flakes

  • Optional: 1/2 jalapeño, sliced thinly (add if you want heat…be sure to remove seeds and membrane unless you like it extra hot!)


  • 1 large butternut squash, cut into 1 inch cubes

  • 4 large yukon gold potatoes, cut into 1 inch cubes

  • 1 bunch kale, stemmed and roughly chopped

  • 1 head iceberg or Boston lettuce

  • 1 avocado

  • 2 TBS fresh minced cilantro

  • 4 TBS avocado oil, divided

  • Juice of 1 lime

  • 2 TBS taco seasoning

  • Dash cayenne

  • Salt + pepper to taste

Crispy Lime Plantain

  • 2 large plantains, sliced thinly lengthwise (use a mandolin for easiest cutting) - choose plantains that are more green than yellow, as they make better ‘chips’

  • 4TBS avocado oil

  • Zest of 1 lime

  • Pinch of salt


Pickle the veggies

  1. Place chopped veggies into a large bowl (or mason jar)

  2. In a medium saucepan, bring to a boil the water, vinegar, maple syrup, and salt

  3. Remove liquid from heat and pour over veggies and red pepper

  4. Let cool slightly, then chill for 30-60 mins in the refrigerator

Prepare the tacos

  1. Preheat oven - this recipe works best if you have a convection oven or ‘roast’ setting

  2. Place squash and potato onto a parchment covered baking sheet

  3. Drizzle 2TBS of the avocado oil onto the squash and potatoes, season with taco seasoning, pepper, and dash of cayenne

  4. Roast vegetables until they are golden brown and cooked through (In my oven this takes about 25 minutes)

  5. When the squash and potatoes are about halfway done, remove pan from oven, mix in kale, and return to oven. (Alternatively, you can roast kale on a separate baking sheet, just add into the oven on a separate rack from the squash/potato pan. Since kale takes much less time to cook than the root vegetables, watch it carefully so it does not char)

  6. While the veggies are cooking, prepare the plantain chips (see below) and guacamole by smashing the avocado with the lime juice. Season with salt + pepper to taste.

Cook the plantains

  1. Pour avocado oil in a large skillet and heat over medium-high to just below smoke point

  2. Carefully place plantain strips into the skillet in a single layer

  3. Flip when the bottoms are golden brown and crispy - in my pan this takes about 5-7 mins, but watch them carefully for overcooking

  4. Cook the second side until again golden brown and crispy

  5. When done, remove from pan and drain on paper toweling and sprinkle with salt and lime zest

Put it all together

  1. Carefully unwrap each layer of lettuce so that you have little lettuce cup taco shells

  2. Into each lettuce cup add roasted veggies, kale, and small spoonful of guacamole

  3. Strain pickled vegetables from pickling liquid, and add to top of each taco

  4. Serve alongside plantain chips (and possibly a margarita!)

  5. Enjoy your amazing dinner!

Roasted vegetable tacos whole 30 paleo vegetarian crispy lime plantains