Toss fennel, radishes, sweet potato and green onions with salt, pepper and a drizzle of broth or oil.
Place on a parchment lined baking sheet and roast them at 400 F for 45 minutes.
While they are cooking, make citrus salsa and citrus cream sauce if they are not prepared. Prep cabbage and avocado.
When the veggies are done, assemble tacos by putting cabbage at the bottom of the tortilla, then topping with roasted veggies, salsa, cream sauce and avocado. Devour.
This recipe makes an average of 9 tacos but can make more or less depending on how much you fill them.
Nutrition information does not include the optional toppings, you can find the nutrition information for the citrus salsa and citrus cream in the link provided.
Tips to prep ahead: Make the citrus salsa and cream sauce. You can also roast the veggies and prep the cabbage for easy to throw together tacos the day of. The avocado should be sliced fresh so it doesn’t brown.