Sweet Potato Tacos

Hi all,

How about Taco Thursdays? I always prefer to have Mexican food if I wish to eat out because it’s not only healthy but also colorful with roasted bell peppers, beans, avocados, and tomatoes. Such a colorful palette!

I always stock sweet potatoes in my pantry and used to have them for an evening snack. They are a good source of vitamin, potassium, and magnesium. They do not cause blood sugar spikes and protect against the effects of aging. I always look out for a simple yet healthy dinner for me. These sweet potatoes invited me with their orange flesh. When I want a food from some other cuisine, I always prefer Mexican. Hence, the thought of preparing Sweet Potato Tacos came into my mind. Here it goes…

Tap.. Tap.. Tap.. your feet… It’s Taco Thursdays here!

A taco is a traditional Mexican dish prepared with corn or wheat tortilla by either folding or rolling around filling. The filling can be a varied according to the interests of the people. It can be either made with chicken, seafood, beef or with vegetables. A taco is generally served with a variety of condiments as salsa, lemon wedges, and avocado. Sweet potato is boiled and later fried with spices. The fried potatoes are stuffed in corn tortillas and served as tacos. Sweet potatoes add a sweetness to the tacos while the spice blend lends required spiciness to the dish. The addition of cabbage soaked in vinegar imparts a sourness to the tacos. The dish is a party pleaser and a simple finger food. Serve Sweet potato tacos with salsa and guacamole

Ingredients:

Taco filling

1 ½ cup Sweet potato, approximately half potato
½ cup Black beans
½ teaspoon Paprika powder
½ teaspoon Cumin powder
¼ teaspoon salt
1 tablespoon Oil
4 corn Tortillas
Avocado Cream
1 ripe Avocado, sliced and mashed
3 Shallots
2 garlic cloves

Cabbage Pickling

1 cup of violet cabbage, shredded
1 tablespoon Lemon juice
2 teaspoon Distilled Vinegar
¼ teaspoon Salt

Method.

Let’s start preparing Avacado cream as the first step to prepare Sweet Potato tacos
In a blender, add shallots and garlic cloves and ground them into fine paste
Peel a ripe avocado and mash with the back of spoon
Add the onion mixture to the mashed avocado and combine them well. Keep them aside
In a bowl, add shredded cabbage, lemon juice, distilled vinegar, and salt. Combine them well. Keep them aside so that the cabbage is soaked in vinegar well.
In a small sized pot, add water and bring it to a boil. Stir in the cubed sweet potato to the water and cook them until they become tender and half-cooked
Drain the excess water. Cook the black beans in a pressure cooker for three whistles. If using canned beans, rinse them thoroughly with water and add them directly without cooking further.
In a pan, heat oil over medium heat. Add cooked potato and black bean to the oil, followed by the mentioned spices and salt.
Cook until the water in the vegetables are absorbed completely and they are blended with spices.
In a corn tortilla, spread avocado cream on one side. Place the potato beans spice blend on top of the avocado cream. Top them with shredded cabbage.
Serve tacos with tomato salsa and guacamole on the sides