Tandoori Veggie Tacos with Cilantro Lime Slaw

For the Tandoori Vegetables: In a medium pot over medium heat, add oil. When shimmering, add the sliced onions and sauté until slightly translucent and starting to brown. Add minced garlic and sauté with the onions for a couple of minutes. Add the garam masala, cumin, cayenne, coriander, taco seasoning, and salt to taste. Stir until the spices brown slightly, a few minutes. Add the diced jalapeño, stir for a minute, then add the sliced bell peppers. Cover and cook until the peppers are tender, stirring frequently.

For the Cabbage Slaw: In a medium bowl, combine the shredded cabbage, dressing (such as avocado dressing), de-seeded and finely diced jalapeño, juice of 1 lime (or more to taste), finely chopped coriander, thinly sliced green onions, and Kosher salt to taste. Adjust to taste with more dressing, lime, and salt if needed. Set aside.

To Assemble: Heat tortillas of choice. Fill with the tandoori vegetables and top with the cilantro lime slaw. Garnish with roughly chopped cilantro, Pico de Gallo, guacamole, lime wedges, and sliced jalapeños. Enjoy!