Sticky Sweet Potato Tacos

Serves: 4 

IngredientsQtyPrep
Tortillas12 or moreas needed
Sweet potato2 large/900gcubed
Cornstarch2 tbspas needed
Red pepper2 largejulienne
Radishes6 - 8sliced thinly
Lime1 - 2as needed
Hoisin sauce4 tbsp
Sesame seeds2 tbsp
Cotija cheeseshreddedas needed
Hot sauceto taste
Salt1 tsp + more
Pepperto taste
Sugar1 tsp
Vinegar1/4 cup
Sauce
Mayo4 - 5 tbsp
Yogurt4 - 5 tbsp
Sriracha2 - 4 tbspas needed
Method:
  • Preheat the oven to 425F. 
  • Toss sweet potato with little cornstarch and spread on a baking sheet.
  • Toss red pepper with oil, salt, and pepper and spread on another baking sheet
  • Roast in the oven for 20 - 25 minutes. 
  • Take out red peppers and set them aside. Mix sweet potato with hoisin sauce, little oil, sesame seeds, salt, and pepper. 
  • Roast in the oven for another 5 - 7 minutes
  • Mix sour cream, mayo, and sriracha to make the sauce
  • Mix 1/4 cup water, vinegar, salt, and sugar in a bowl and add sliced radishes. Microwave for 45 seconds.
  • Shred cotija cheese and mix with a little lemon zest
  • Microwave tortillas until soft and warm. Fill with roasted veggies, pickled radishes, cotija cheese mix, and garnish with mayo and hot sauce.


Notes:
Can also use fermented vegetables instead of pickled radishes.

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