😋Tasty Temptations!🌮
Alright my friends, I just couldn’t resist a taco blog post in time for Cinco de Mayo 🇲🇽 . These tacos are so delicious, you don’t need any excuse to indulge! These are just as good on Taco Tuesday as any other day of the week. If we first eat with our eyes, you will truly fall in love with their beauty, but the taste will keep you devoted. Roasted Sweet Potato Tacos with Cilantro Lime Slaw it’s a vegetarian delight, but I promise that even the most devoted carnivore would be pleased. But, if you’re one whose eyes glaze over as soon as someone mentions vegetarian or vegan recipes, don’t let that stop you from enjoying these tacos. It’s easy, just add a little rotisserie chicken or some steak and you’re in business. See, we can all be happy!
There is a place in our town that serves the most delicious fish tacos. I love them, but of course, the fish is fried. Well, after many tastes, I honestly think what I love most about them is the sauce. My version in this recipe gives so much tangy flavor, its just a great compliment to the grilled sweet potatoes and all the other delicious add-ins.
The Recipe 🌮
For the sweet potatoes, I suggest you actually use a yam. Yams are the darker color to the more pale sweet potato. I think most people prefer the yam.
Preheat oven to 400° Line a baking sheet with foil or parchment paper.
Wash and peel two medium sized yams or sweet potatoes and cut them into 2 inch cube shapes. They will shrink when they cook. Toss with about 1 tablespoon of olive oil and lightly sprinkle with kosher salt and black pepper.
Bake for about 20 minutes until the edges are crispy and brown, but the insides are soft when pricked with a fork.
Remove from the oven and set aside.
For the Cilantro Lime Slaw
Any excuse to use my mandolin! If you have one, it makes even and thin slicing of cabbage fast and easy. You can also use the shredding setting on your food processor. If you’re good with a knife, you can cut it too. Just get it as thin as possible!
Clean and core 1 very small green cabbage and 1/4 of a small red or purple cabbage. Shred the cabbage as thinly as possible. Put the cabbage into a large bowl. Add 2 bunches of chopped spring onions, including most of the green parts.
Into a small bowl, add 1 1/2 cups non-fat Greek yogurt (you can use whole or low fat as well). Add the zest and juice of 3 plump limes, 1/4 cup chopped fresh cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper and a few shakes of Sriracha sauce, to taste.
Toss 1 cup of the dressing with the shredded cabbage and onions. Refrigerate until you’re ready to build the tacos. Keep the rest of the sauce for topping the tacos.
For a similar cilantro dressing, here’s a recipe for my Cilantro Ranch Dressing. This one’s made with buttermilk and delicious on tacos too! https://wp.me/p9KEfL-257
Black Bean and Tomato Salsa
Into a medium sized bowl, add 1 can drained and rinsed black beans. Chop 1 cup of cherry tomatoes into quarters, add to the beans. Finely dice 1 to 1/2 small jalapeno pepper. To reduce the heat, remove the seeds and the veins from inside.
Finely chop 1/4 cup purple onion and toss to combine.
Add the juice and zest of 1 lime with 1/8 teaspoon each of salt and cracked black pepper and 1 tablespoon of freshly chopped cilantro. Mix together with the beans and tomatoes.
For The Tortillas
I prefer corn tortillas for this recipe, but choose the ones you enjoy best.
You can grill tortillas directly on the burner on your cook top, which is my preferred method. I like to get a little char going on each side.
Set a warm plate near the cook top. Put a clean tea cloth or towel on top of the plate.
Grill the tortillas either on a grill pan or directly over a low flame until they start to char, then turn over and cook on the other side as well. Put the finished tortillas onto the prepared plate and cover with the towel to keep warm, or put them into a tortilla warmer.
(Here’s a link for a great warmer. I mean, you may want to make these a lot, and this will come in handy! https://www.amazon.com/Largest-Tortilla-Insulated-Microwaveable-ENdeas/dp/B07GVNH7YV/ref=sr_1_4?keywords=tortilla+warmer&qid=1556914310&s=gateway&sr=8-4
Taco Bar! Roasted Sweet Potato Tacos with Cilantro Lime Slaw and Tomato and Black Bean Salsa
Fill each tortilla with a spoon full of the chilled Cilantro Lime Slaw, add a spoonful of the tomato and black bean salsa and then top with the roasted sweet potatoes. Garnish with some more of the cilantro lime sauce and some freshly chopped cilantro!
Enjoy!
Tacos with Roasted Sweet Potato with Cilantro Lime Slaw
Ingredients
For the Cilantro Lime Slaw
- 1 1/4 cups Greek yogurt (Whole fat, low or non-fat)
- zest and juice of 3 limes
- 1 clove garlic
- 2 tablespoons chopped cilantro
- 1-3 teaspoons sriracha sauce (to taste)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small green cabbage (about 3 cups chopped)
- 1/4 small red/purple cabbage (about 1 cup chopped)
- 2 bunches spring onions
For the Black Bean and Tomato Salsa
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, cleaned and cut into quarters
- 1/2 to 1 small jalapeno pepper, diced, seeds and veins removed
- 1/4 cup chopped purple onion
- zest and juice of 1 lime
- 1 tablespoon chopped cilantro
- 1/8 teaspoon salt
- 1/8 teaspoon cracked black pepper
For the Tacos
- 2 yams
- 8 corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- Freshly chopped Cilantro
- Cilantro Lime dressing
Instructions
- Preheat oven to 400°
- Line a baking sheet with foil or parchment paper.
- Wash and peel two medium sized sweet potatoes and cut them into 2 inch cube shapes.
- They will shrink when they cook.
- Toss with about 1 tablespoon of olive oil and lightly sprinkle with kosher salt and black pepper. Bake for about 20 minutes until the edges are crispy and brown, but the insides are soft when pricked with a fork.
- Remove from the oven and set aside.
For the Cilantro Lime Slaw
- Note: Using a mandolin If you have one, it makes even and thin slicing of cabbage fast and easy. You can also use the shredding setting on your food processor. If you're good with a knife, you can cut it too. Just get it as thin as possible
- Clean and core 1 very small green cabbage and 1/4 of a small red or purple cabbage.
- Shred the cabbage as thinly as possible.
- Put the cabbage into a large bowl.
- Add 2 bunches of chopped spring onions, including most of the green parts.
- Into a small bowl, add 1 1/4 cups non-fat Greek yogurt (you can use whole or low fat as well).
- Smash 1 clove of garlic and chop finely. Top with 1/4 teaspoon of salt. Using the side of your chopping knife, press on the garlic and salt, creating a paste. Once completely smooth, add the garlic to the yogurt.
- Add the zest and juice of 3 plump limes, 2 tablespoons of chopped fresh cilantro leaves, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper and
- sriracha sauce, to taste.
- Toss 1 cup of the dressing with the shredded cabbage and onions. Refrigerate until you're ready to build the tacos. (Keep the rest of the sauce for topping the tacos)
For the Black Bean and Tomato Salsa
- Into a medium sized bowl, add 1 can drained and rinsed black beans.
- Chop 1 cup of cherry tomatoes into quarters, add to the beans.
- Finely dice 1 to 1/2 small jalapeno pepper.
- Add the red/purple onion
- Add the zest and juice of 1 lime
- 1/8 teaspoon each of salt and cracked black pepper
- Toss to combine.
- To reduce the heat, remove the seeds and the veins from inside.
- Mix together with the beans and tomatoes.
- For The Tortillas
- Set a warm plate near the cook top.
- Put a clean tea cloth or towel on top of the plate.
- Grill the tortillas either on a grill pan or directly over a low flame until they start to char, then turn over and cook on the other side as well.
- Put the finished tortillas onto the prepared plate and cover with the towel to keep warm, or put them into a tortilla warmer.
Building The Tacos
- Fill each tortilla with a spoon full of the chilled Cilantro Lime Slaw, add a spoonful of the tomato and black bean salsa and then top with the roasted sweet potatoes. Garnish with some more of the cilantro lime sauce and some freshly chopped cilantro!
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
