Sweet Potato Tacos

garlic and jalapeno sweet potatoes, pico de gallo, avocado, charred corn tortillas

Serves: 2 | Time to Table: 25 minutes | Calories: 404 | Category: Veggie | Excellent Source of: Fiber, Potassium, Vitamin A, Vitamin C | Good Source of: Calcium, Iron, Protein


$10.99/Serving
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Equipment:

  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Spatula
  • - Tongs

What You Need:

  • - 2 tbsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - ¼ tsp Ground Cumin (optional)

What We Send:

  • - Avocado
  • - Corn Tortillas
  • - Garlic
  • - Jalapeno Pepper
  • - Pico de Gallo
  • - Sweet Potato Spears

Wine Pairings by @grapefriend

RA Pinot Gris from Oregon’s amazing Willamette Valley will be full-bodied enough for the taco flings and provide a touch of sweet pear to balance the spice.

Beer Pairings

American Adjunct Lager, Chili Beer, Czech Pilsner

What To Do:

Sweet Potato Tacos - Step 1

1. Roughly dice the sweet potato spears (about ¼ to ½-inch pieces).

Sweet Potato Tacos - Step 2

2. In a large non-stick skillet over medium-high heat, add 2 tablespoons canola oil. When oil begins to shimmer add the sweet potatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the potatoes begin to brown and are becoming tender, about 6-8 minutes. Remove from heat. Stir in garlic and jalapeno. Salt and pepper to taste and sprinkle lightly with cumin from your home pantry if desired. Set aside.

Sweet Potato Tacos - Step 3

3. Cut the avocado in half, remove pit, scoop out the flesh and cut into 12 slices.

Sweet Potato Tacos - Step 4

4. Heat tortillas by placing directly over a gas burner or under a broiler until lightly charred on both sides.

To Serve:
Top each tortilla with sweet potatoes, pico de gallo and 2 slices of avocado.

Pro Tip:

Make this a crazy good breakfast by simply adding scrambled eggs!

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