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Spiced Sweet Potato Taco
Recipe by Justin Narayan
Get your hands on this flavour-packed, vegetarian taco recipe!
- Steps
- Ingredients
Ingredients
Sweet Potato
Blue Corn Tortillas
Avocado Crema
Tomatillo Salsa
Crispy Potato Skins
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Steps
- Preheat oven to 200°C fan-forced. Prepare a hibachi grill if using.
- For the Sweet Potato, peel sweet potato, reserving the peel for later use. Cut the sweet potato in 1.5cm discs, then into quarters. Place sweet potato into a baking dish, add melted butter, spices and salt and mix together well using your hands. Spread out on a lined tray and bake for 35 minutes, turning halfway, until tender. Remove from the oven.
- Heat a non-stick frying pan on medium-high heat. Add the sweet potato along with any butter from the tray and fry on each cut side until golden brown. Remove from the heat and set aside.
- For the Blue Corn Tortilla, combine masa and salt in a bowl. Add water and mix together to a pliable dough. Add more water or masa as needed. Cover and set aside to rest for 20 minutes.
- Heat a non stick frypan over high heat. Divide dough into 8 portions. Using a tortilla press, press into tortillas about 1.5mm thick. Cook in hot pan for 10 seconds on one side, then flip and cook for 50-60 seconds and flip again, gently pressing the tortilla until it puffs up. Once puffed, remove from the pan and place in a tortilla warmer or under a clean tea towel. Repeat with remaining rounds.
- For the Avocado Crema, place avocado, crème fraiche, lime juice, coriander, water and a generous pinch of salt into a stick blender canister and blend until smooth. Transfer to a squeezy bottle and set aside in the fridge.
- For the Tomatillo Salsa, place tomatillos and jalapenos into the hibachi coal (or directly over a gas flame or under the grill) until chillies are entirely black and tomatillos have charred slightly. Transfer to a food processor along with remaining ingredients and process together. Season to taste and set aside.
- Preheat oil in deep fryer to 180°C.
- For the Crispy Potato Skins, julienne potato skins and toss in chickpea flour and paprika. Lift from the bowl and shake to remove excess. Deep fry in batches until golden brown and crispy. Place on a paper towel to drain.
- To serve, gentle crush a few pieces of sweet potato over top of each tortilla, spoon over salsa, and drizzle with crema, then top with onion, coriander and crumbled feta. Arrange filled tacos on a serving platter with potato skins on top. Serve remaining crema and salsa on the side.
