Roasted Sweet Potato Tacos with Cabbage Slaw
Cotija Cheese, Avocado & Spiced Pepitas
Cooking time
25 minutes
Servings
4
Calories
560 /serving
Soak up the rays and the praise with these super-bright tacos. Warmed wheat tortillas put the colours of the veggie spectrum on show, starting with morsels of sweet potatoes that are coated and roasted in a blend of sweet chili- and lime-infused seasonings. Set them off with layers of avocado purée, creamy spiced yogurt and red cabbage slaw with cilantro and lime, plus a fling of Cotija. For a fun finale, garnish with cilantro and spiced, toasted pepitas.
We will send you:
- 450g Sweet potatoes
- 300g Shredded red cabbage
- 1 Bunch of cilantro
- 1 Lime
- 50g Roasted pepitas (pumpkin seeds)
- 114g Avocado purée
- 100g Greek yogurt
- 90g Cotija cheese (contains lipase)
- 12 Wheat flour tortillas
- 18g Lime & Chili Spritz spices (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Peeler
Total Fat
23 g
Saturated Fat
8 g
Sodium
1210 mg
Total Carb
74 g
Sugars
11 g
Protein
20 g
Fibre
11 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a generous drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 24 min., until golden brown and tender.
Mise en place
Meanwhile, zest and juice the lime. Roughly chop the cilantro leaves and stems. In a large bowl, make the slaw by combining the cabbage, ¾ of the lime juice, ½ the cilantro, 2 tbsp oil and S&P. In a small bowl, combine the yogurt, lime zest, remaining lime juice, ½ the remaining spices and S&P.
Toast the pepitas
In a medium pan, heat a drizzle of oil on medium. Toast the pepitas, stirring frequently, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast); season with the remaining spices and S&P. Transfer to a bowl.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Plate your dish
Divide the tortillas between your plates. Spread with the spiced yogurt. Top with the sweet potatoes, avocado purée, slaw and cheese. Garnish with the pepitas and remaining cilantro. Bon appétit!
