Sweet Potato Tacos with Tangy Pickle Slaw

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Taste a real flavor blast with these tasty sweet potato tacos plus a tangy pickle and cabbage slaw on top. The roasted sweet potatoes offer a soft base next to the crisp slaw that adds fresh zing. These bright tacos fit perfectly into a fast dinner routine and prove very nutritious as well as tasty for all your guests.

– makes about 4 servings –


Ingredients

  • 2 med sweet potatoes, peeled & diced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • tsp salt
  • tsp black pepper
  • 8 small corn tortillas
  • 1 cup green cabbage, finely cut
  • cup pickles, finely cut
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or agave syrup
  • cup fresh cilantro, cut
  • avocado, sliced (optional)
  • Lime wedges (to serve)

Steps

  1. Preheat the oven to 400°F (200°C).
  2. In a big bowl mix diced sweet potatoes with olive oil plus cumin, smoked paprika, salt and pepper. Place them on a baking sheet.
  3. Put the sweet potatoes in the oven for about 25-30 mins, until tender and a bit caramelized. Just stir once halfway.
  4. A separate bowl mix shredded cabbage as well as chopped pickles, apple cider vinegar, honey and cilantro. Mix everything well and set aside.
  5. Heat the corn tortillas in a skillet for roughly 30 seconds per side.
  6. The assembly: add roasted sweet potatoes to each tortilla plus pickle slaw. Top with avocado slices if you'd like.
  7. Serve with lime wedges on the side for extra zest. Really tasty!

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