Preheat oven to 400 degrees F.
Line two baking sheets with aluminum foil (optional, but it helps with clean up!) and spray with cooking spray.
Place vegetables on prepared baking sheets.
In a small bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, and sea salt. Drizzle mixture evenly over the vegetables and toss them to combine. It's easiest to do this with hands.
Place in oven and roast for 40-45 minutes, swapping them halfway through.
While the vegetables are roasting, prepare the creamy cilantro lime slaw.
In a medium bowl, mix together the colelsaw mix, cilantro, mayo, Greek yogurt, lime juice, cumin, and salt.
To serve, stuff tortillas with roasted veggies and top with slaw.