Sweet potato tacos with sprout slaw and chipotle cream
A delicious, easy vegetarian taco with a tasty mix of flavors and textures.
Servings: 6 tacos, approximately
Calories: 219kcal
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Ingredients
For the chipotle crema
- ½ cup Greek yogurt or use Mexican crema or sour cream
- 1 tablespoon chipotle in adobo chopped canned, approx 1 pepper
- ½ tablespoon lime juice
- ½ garlic clove optional
For Brussels sprout slaw
- 8 oz Brussels sprouts
- 2 scallions spring onions
- 2 tablespoon cilantro coriander, chopped
- 2 tablespoon vegetable oil or canola/sunflower oil
- 2 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ¼ teaspoon salt
For sweet potato filling
- 2 cups sweet potato coarsely grated, from 1 medium sweet potato, 2cups is approximately 8 oz
- 1 cup onion 1 cup sliced is around 1 small onion
- 2 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon salt
- 2 tablespoon vegetable oil for frying, or a little more if needed
To serve
- 6 small-sized corn or flour tortillas or more/less depending how well filled
Instructions
For chipotle crema
- Place the yogurt/cream, chipotle pepper, lime juice and garlic, if using, in a blender and blend until smooth and well combined. If it seems too thick, add a little water to thin. You will probably have too much for the tacos, but it's great with other things, too.
For Brussels sprout slaw
- Trim the stem end off each Brussel sprout and peel off any tough outer leaves. Slice really thinly (you can use mandolin if you have one), removing or breaking up any tough stem from the base/core if needed. Chop the end off the spring onions and thinly slice the white and pale green part. Finely chop the cilantro/coriander.
- Place the oil, lime juice, cumin, honey and salt in a small dish and whisk so well combined. Alternatively, place all in a small jar and shake to combine.
- Put the Brussels sprouts, sliced spring onions and cilantro/coriander in a bowl and drizzle over the lime dressing. Toss so everything is well combined and evenly mixed. If not using straight away, I'd recommend mixing all apart from the cilantro and then add the cilantro right before serving. This, too, will probably be more than you need but it's tasty to eat as it is, too.
For tacos
- Finely slice the onion and peel and grate the sweet potato.
- Heat the oil in a skillet/frying pan and add the onion. Cook a minute or two to start softening then add the sweet potato. Add the ground cumin, paprika and salt and stir to mix through.
- Cook, stirring now and then, for around 10 minutes until the sweet potato is softened and starting to brown slightly.
- Warm the tortillas - this is best done in a dry skillet/frying pan but can also be done under the grill or in the microwave.
- Assemble the tacos by putting some of the sweet potato mixture on each, followed by some slaw and drizzle over the chipotle crema. Serve immediately.
Notes
Nutritional information is always an estimate, but even more so here as it assumes using all the crema and slaw, which you probably won't need.
Nutrition (per serving)
Calories: 219kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 375mg | Potassium: 433mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5908IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 2mg
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