Homemade Sweet Potato Soft Tacos: with cumin roasted butternut, pickled red onion salsa, guacamole and coriander

I’ve always loved Mexican food because, most of the time, it’s just a few simple ingredients thrown together that result in the perfect combination of salty, sweet, bright and full-bodied flavours.

My little taco-experiment that resulted in this recipe, was my version of Mexican food “stripped down”. So much modern Mexican food has silly amounts of dairy, oil and salt. My version still allows for maximum flavor and texture, without all the naughty ingredients. Making Mexican food something for “everyday”, instead of just “cheat day”.

Ingredients:

Tacos:

  • 2 cups of steamed sweet potato ( skin removed after steaming): roughly 2-3 medium potatoes
  • 2 cups of whole-wheat flour (I used brown rice flour to keep it gluten free, though it does change the texture of the tacos)
  • 2 tsp salt

Cumin Roasted Butternut:

  • 1kg peeled and cut into cubes (buy this precut, most stores stock precut butternut and its a million times easier)
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 Tbsp Ground Cumin
  • 1 Tbsp Garlic powder

Guacamole:

  • 3 small / two large avocados
  • Juice of 1 lime
  • Salt and pepper to taste

Pickled Red Onion Salsa:

  • 100g Pickled red onion plus 2 tbsp of the brine (use the “pickled red onion petals” from Woolworth’s, they’re perfect!)
  • 200g cherry tomatoes
  • 1 tsp red pepper flakes
  • Salt and pepper to taste

Method:

Tacos:

  1. Clean and steam 2-3 medium sized sweet potatoes in the microwave until they are fully soft and cooked throughout. (Remember you need 2 cups of sweet potato)
  2. Give them a bit of time to cool and then peel off the skin and mash them in a bowl.
  3. Season the mash with the salt and add your 2 cups of whole-wheat flour.
  4. Mix and then knead the dough until it’s elastic enough to roll without falling apart.
  5. Now break off small amounts of dough and roll into balls. Once these are done, flour your work surface and roll out the dough balls as thin as possible.
  6. Pop your raw “tacos” into a hot, oil-free pan and cook either side until they’re bubbled and no longer doughy.
  7. Leave the finished tacos in a warm place until you eat them!

Cumin Roasted Butternut:

  1. Preheat your oven to 200C and place your butternut into a roasting pan.
  2. Toss the Butternut with the ground cumin, garlic, salt, pepper and olive oil before popping it into the oven.
  3. Check up on the butternut, giving it the odd stir around while it cooks.
  4. Roast until soft all the way through, caramelized and golden.

Guacamole:

  1. Remove the flesh from your avocados and place it into a bowl with the lime juice and salt and pepper.
  2. Roughly mash the avos, so the guac isn’t completely smooth.

Pickled Red Onion Salsa:

  1. Roughly chop your pickled red onion and tomatoes.
  2. Pop them both into a bowl with two tablespoons of the brine, salt, pepper and the red chili flakes.

Now that you’ve made all of the elements of your tacos, all you need to do it assemble them, top them with some fresh coriander and enjoy ! They make for a super delicious dinner with friends – just pop all the elements in the center of the table and let people build them up however they feel!

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