The Best Vegetarian Tacos

1. To prepare pickles: Combine water, sugar and salt in a small saucepan; bring to a boil over high heat. Boil, stirring occasionally, until the sugar is dissolved, 15 to 30 seconds. Remove from heat and set aside to cool slightly. Place jicama (or radish), jalapeño, scallion and lime juice in a pint-size mason jar. Pour the cooled brine over the vegetables; let stand, uncovered, at room temperature until the vegetables are softened, about 30 minutes. Seal the jar and refrigerate until ready to use or for up to 1 week.

2. Meanwhile, prepare tacos: Preheat oven to 400​°F. Stir garlic powder, cumin, paprika, coriander and salt together in a small bowl until combined.

3. Spread root vegetables and red onion in a single layer on a large rimmed baking sheet. Drizzle with oil; toss to coat. Sprinkle the reserved spice mixture evenly over the vegetables. Roast, stirring once halfway, until the vegetables are tender, 40 to 45 minutes. Remove from oven; stir gently.

4. Fill each tortilla with 1/3 cup vegetables and 1 tablespoon pickles; top with cheese and cabbage. Top each with 1/2 tablespoon sour cream. Serve with lime wedges, if desired.

To make ahead

Refrigerate pickles (Step 1) for up to 1 week.