Roasted Veggie Taco

• 4 large carrots, peeled
• 1 yellow squash, peeled
• 3 tablespoons olive oil
• 2 tablespoons Made by Madi Taco Seasoning
• ½ cup sour cream
• ½ cup mayo
• ½ cup chopped cilantro, split
• ¼ cup fresh limes juice, split, 3-4 limes
• Made by Madi Himalayan Pink Salt to taste
• 3 ears of corn
• 1 small red onion, diced
• 1 cup shredded red cabbage 
• white corn tortillas 

1. Preheat oven to 400°F. 
2. Cut carrots and squash into large chunks, about 1 inch thick. Transfer to mixing bowl and coat in olive oil and season with Made by Madi Taco Seasoning. Transfer to baking sheet and bake for 20-25 minutes until tender. Set aside.
3. In a food processor, combine sour cream, mayo, ¼ cup cilantro and ⅛ cup lime juice. Season with Made by Madi Himalayan Pink Salt to taste. Set aside. 
4. Cut the corn off the cob and add to small mixing bowl. Add red onion, remaining cilantro and lime juice. Season with Made by Madi Himalayan Pink Salt and set aside. 
5. In a frying pan over high heat, cook the tortillas until golden and flexible, about 20-30 seconds each side. 
6. Scoop carrot and squash mixture onto tortilla, followed by corn salsa, shredded cabbage and topped with the cilantro-lime crema. 

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