Sweet Potato Tacos
Servings: 2
Calories: 631kcal
Ingredients
Slaw
- 1½ tablespoons lime juice
- 1½ tablespoons chipotle chilis chopped, in adobe sauce
- 1 tablespoon cilantro chopped
- 2 teaspoons maple syrup
- ⅛ teaspoon salt
- 1 clove garlic pressed
- 2 cups cabbage (green or red), thinly shredded
Filling
- 1 sweet potato about 14 ounces
- ½ cup corn kernels frozen
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano dried
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Tacos
- 4-6 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 the roasted vegetables, cabbage slaw, and slices of avocado, then serve.
Nutrition
Calories: 631kcal | Carbohydrates: 85g | Protein: 11g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 497mg | Potassium: 1207mg | Fiber: 20g | Sugar: 19g | Vitamin A: 16291IU | Vitamin C: 43mg | Calcium: 145mg | Iron: 3mg