Sweet Potato Guerrilla Tacos Recipe By Tasty Food
SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice
Provided by Tracy Raetz
Categories Lunch
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
- Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
- Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
- Pour the pickling liquid over the onion to submerge. Let cool.
- Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
- When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
- To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
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- In a large saucepan or 6-quart stockpot, combine sweet potatoes and enough cold water to cover. Add salt until it’s as salty as the sea. Set over high heat and bring to a boil. Lower heat to maintain a gentle simmer. Cook 12 minutes or until potatoes are just cooked—you can stick a knife into one and it comes out clean. Drain and set potatoes aside. When they’re cool enough to handle, slice them into ½-inch coins or bite-size pieces and set aside.
- To make the almond salsa: While potatoes simmer, warm a cast-iron skillet over medium-low heat. When pan is hot, add lard. Once lard is melted, add chiles de árbol. When chiles are browned all over and smelling toasty, add garlic and almonds; cook 30 seconds. When garlic is slightly golden brown, add tomatillos, roasted peppers, water and 1 teaspoon salt to pan.
- Cover and cook until the tomatillos are mushy, about 8 to 12 minutes—they should split easily and break apart when you push them with a spoon.
- Remove skillet from heat and, using a slotted spoon, transfer solid ingredients to a blender, reserving cooking liquid in pan. Add olive oil and red wine vinegar to blender. (Cover the blender well and watch out you don’t touch the hot chile seeds during this part.) Blend until salsa is smooth, and season with salt. You want a little acidity, plus sweetness from the roasted peppers and heat from the chiles de árbol. Add some of the leftover cooking liquid to reach your desired consistency. It should be almost as thick as a milk shake. You’ll have about 3 cups of salsa, more than you’ll need for these tacos. The salsa will keep in the refrigerator for a couple weeks, or can be frozen for a few months.
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