When you’re looking for a quick and tasty dinner, these boldly flavored tacos are a terrific choice. Creamy roasted sweet potato, caramelized bits of corn, and a tangy, chipotle slaw nestled in warm corn tortillas make these tacos unforgettable.
In Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together, chef Lei Shishak shares 80 extraordinarily delicious meat-free recipes for pairs. From morning beverages to baked goods, breakfast to lunch, mid-day snacks to sides, dinner to dessert, this book is a must-have for plant-forward enthusiasts, plant-based dieters, vegans, veg-curious, and anyone in between! All 80 mouthwatering recipes are perfectly portioned for two but can also work for larger households where varied eating preferences often exist. Small-batch cooking isn’t complicated or restrictive. It cuts down on waste and leads to greater variety in meals.
Sweet Potato Tacos
LEI SHISHAK is the author of multiple cookbooks and a CIA-trained chef with a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. After heading pastry kitchens at notable LA and Orange County restaurants, Lei founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Riviera Magazine, Sunset Magazine, Los Angeles Daily News, and many more media outlets. She is a food editor at AllRecipes and has penned for Munchery.
Ingredients
SLAW:
- 1 garlic clove, pressed
- 1½ tablespoons lime juice
- 1½ tablespoons chopped chipotle chilis in adobe sauce
- 1 tablespoon chopped cilantro
- 2 teaspoons maple syrup
- 1/8 teaspoon salt
- 2 cups thinly shredded cabbage (green or red)
FILLING:
- 1 sweet potato (about 14 ounces)
- ½ cup frozen corn kernels
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
TACOS:
- 4 to 6 small corn tortillas
- 1 small avocado, sliced
Directions
Preheat the oven to 400°F. Set aside a large baking tray.
MAKE SLAW:
In a medium bowl, whisk the first 6 ingredients. Mix in the shredded cabbage. Cover and set aside.
MAKE FILLING:
Peel and cut the potato into ½-inch cubes. Transfer them to a large bowl and toss with the corn, olive oil, garlic powder, oregano, salt, and pepper. Spread onto the baking tray in an even layer and roast for 30 minutes.
ASSEMBLE TACOS:
Warm tortillas over a gas flame. Fill with roasted vegetables, cabbage slaw, and slices of avocado.
