Sweet Potato Tacos with Mexican Salsa
I took this photo on a trip to California as were on the hunt for an authentic Mexican Taco truck. We found it on Rose Avenue on a sunday morning. We ordered every kind of taco, and a sweet potato taco where I discovered a simple ingredient to the plant based taco–sweet potato!
Whether you are strictly plant-based or just want to swap out meat protein on your taco, these easy to make cumin spiced sweet potato tacos are so delicious!
Ingredients
2 large sweet potatoes, cut into wedges
Sea salt and freshly ground pepper, to season
Avocado, peeled and sliced
Pico de gallo (get the recipe)
Mexican corn tortillas, to serve
Cilantro to serve
Marinade
1 teaspoon ground cumin
1 jalapeno, halved
1 yellow onion, quartered
2 tablespoons brown sugar
2 cloves garlic, minced
Juice of 1 lime
Juice of 1 lemon
Preparation
Preheat oven to 375°.
For marinade, place all ingredients in the food processor and blend. Pour marinade into large zip closure bag; place sweet potato wedges into bag and toss. Remove from bag and place on parchment-lined baking sheet, season with salt and pepper, and bake for 20-30 minutes until slightly crisped. Remove from oven and set aside.
To serve, layer sweet potatoes, avocado, and salsa into warmed tortillas, sprinkle with chopped cilantro and serve. You can also serve tortillas separately. Serves up to 4.
Note: You can also serve with your favourite Mexican hot sauce to give it some extra caliente!
