Sweet Potato Tacos


Veggie tacos with a meat substitute and a quick-pickled slaw.


  • skillet
  • bowls


  • 1lb sweet potatos
  • tacos seasoning mix (3 parts ancho chili powder, 1 part cumin, 1 part paprika works well)
  • some purple cabbage leaves
  • .5 red onion
  • 1 scallion
  • sugar
  • honey
  • rice vinegar
  • olive oil
  • salt and pepper
  • tortillas
  • small bunch of cilantro
  • 1 lime


  1. peel and dice the sweet potatos into 5-10mm chunks
  2. chop the red cabbage leaves into strips
  3. chop the red onion
  4. dice the scallion
  5. finely chop the cilantro
  6. slice the lime into quarters


  1. place the cabbage, half the onion, and the scallion into a bowl.
  2. add enough vinegar to lightly coat everything
  3. cover with a fine layer of sugar and a drizzle of honey
  4. mix repeatedly throughout the rest of the steps
  5. add some olive oil to the skillet and set to medium heat
  6. once warmed, add the rest of the red onion to the skillet
  7. once the onion is slightly browned, add the sweet potato
  8. mix the onion and sweet potato, adding the taco seasoning and salt and pepper as you go
  9. once the sweet potato has softened to where it can almost be mashed with a speen, transfer to a bowl
  10. add some more oil to the skillet
  11. once warmed up, add the slaw to the skillet
  12. once the slaw has at lest half the liquid cooked off, squeeze 2 of the lime wedges into the skillet and mix
  13. move the slaw to a bowl and place in fridge
  14. add the sweet potato back to the skillet and keep warm
  15. heat up or steam the tortillas


Place a couple of soup spoonfuls of the sweet potatos onto a tortilla, and top with 50% that amount of slightly chilled slaw. Serve 2-3 tacos per person with a lime wedge on the side.


  • add peppers of various kinds to the sweet potatos and/or slaw
  • add radish slices to the slaw