Sweet Potato Tacos
Overview
Veggie tacos with a meat substitute and a quick-pickled slaw.
Equipment
- skillet
- bowls
Components
- 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
Compile
- peel and dice the sweet potatos into 5-10mm chunks
- chop the red cabbage leaves into strips
- chop the red onion
- dice the scallion
- finely chop the cilantro
- slice the lime into quarters
Build
- place the cabbage, half the onion, and the scallion into a bowl.
- add enough vinegar to lightly coat everything
- cover with a fine layer of sugar and a drizzle of honey
- mix repeatedly throughout the rest of the steps
- add some olive oil to the skillet and set to medium heat
- once warmed, add the rest of the red onion to the skillet
- once the onion is slightly browned, add the sweet potato
- mix the onion and sweet potato, adding the taco seasoning and salt and pepper as you go
- once the sweet potato has softened to where it can almost be mashed with a speen, transfer to a bowl
- add some more oil to the skillet
- once warmed up, add the slaw to the skillet
- once the slaw has at lest half the liquid cooked off, squeeze 2 of the lime wedges into the skillet and mix
- move the slaw to a bowl and place in fridge
- add the sweet potato back to the skillet and keep warm
- heat up or steam the tortillas
Deploy
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.
Variants
- add peppers of various kinds to the sweet potatos and/or slaw
- add radish slices to the slaw