Preheat the oven to 400°F (200°C).
In a mixing bowl, toss zucchini, bell peppers, and onion with olive oil, salt, and black pepper.
Spread the vegetables evenly on a baking sheet.
Roast in the oven for about 20-25 minutes or until veggies are tender and slightly charred.
Warm the corn tortilla in a skillet over medium heat for about 1-2 minutes per side.
Place the roasted vegetables on the tortilla.
Top with avocado slices, cilantro, queso fresco, sour cream, and salsa.
Squeeze a lime wedge over the taco before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
Pairing:
Tip: