Sweet Potato Tacos

Prep: 30 minutes Cook: 30 minutes Serves 4 People

Ready. Steady. Cook!

  1. In small bowl, mix together 1 tbsp of oil, apple cider vinegar, Mexican chilli powder, cumin. And add salt and pepper to taste.
  2. In a large bowl combine sweet potato, tofu and corn with marinade spice mix (Step 1).
  3. Heat remaining oil in a fry pan to a medium-high heat, add garlic, half the red onion and cook till opaque.
  4. Add the sweet potato mixture to pan, gently fry for 5-6 minutes. Place lid on pan, steam for further 3 minutes.
  5. Remove lid, add black beans and cook for a further 3 minutes. Set aside to rest
  6. Heat tortillas according to packet instructions. To keep warm, wrap in bakers paper or a tea towel.
  7. Salsa fresca: Combine tomatoes, red onions, jalapeños, half coriander, juice from 1 lime and pinch of salt to taste, refrigerate for 30 minutes to develop flavours.
  8. Guacamole: Smash avocados, combine with 2 tbsp salsa fresca and salt and pepper to taste.
  9. To serve, fill corn tortillas* with seasoned sweet potato filling, salsa fresca, guacamole, squeeze of fresh lime and garnish with coriander.
  1. 1 packet Diego’s white or yellow corn tortillas

  2. 1 medium sweet potato peeled, diced into 15cm cubes

  3. 1 x 440g can drained black beans

  4. 1 x 440g can drained corn kernels

  5. 150g of tofu pat dry, diced into 15cm cubes

  6. 1 large red onion diced

  7. 2 cloves garlic minced

  8. 1 tsp Mexican chilli powder

  9. 2 tsp ground cumin

  10. 3 tbsp of quality oil

  11. 1 cup fresh coriander rinsed, dried and roughly chopped

  12. 2 tsp apple cider vinegar

  13. 3 limes

  14. 2 ripe avocados

  15. 4 large ripe roma tomatoes diced

  16. 1 diced jalapeño or 2-3 tablespoons diced picked jalapeños –
    (remove seeds) wash hands thoroughly after handling

  17. Salt and pepper

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