Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup for your roasted root veggie tacos with avocado.
Step 2: In a large mixing bowl, toss the cubed sweet potatoes, carrots, and parsnips with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until the vegetables are thoroughly coated.
Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and golden brown.
Step 4: While the vegetables are roasting, prepare the avocado by slicing it into thin strips. If you prefer a creamier texture for your roasted root veggie tacos with avocado, you can mash the avocado with a splash of lime juice and a pinch of salt.
Step 5: Warm the corn tortillas in a skillet or over an open flame until they are soft and slightly charred.
Step 6: To assemble the roasted root veggie tacos with avocado, place a generous spoonful of the roasted vegetables into each tortilla. Top with avocado slices, fresh cilantro, and any optional toppings like pickled onions.
Step 7: Serve immediately with lime wedges on the side to squeeze over the roasted root veggie tacos with avocado.