SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY
Here's what you need: sweet potato, white wine, fresh thyme, fresh parsley, leeks, butter, garlic, corn tortillas, oaxacan cheese, feta cheese, toasted pine nut, scallion
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
- On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
- Bake for 25 minutes.
- In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
- When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
- Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
- Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
- Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
- For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
- When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
- Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 76 grams, Fat 43 grams, Fiber 10 grams, Protein 35 grams, Sugar 14 grams
SHEET PAN SWEET POTATO TACOS RECIPE BY TASTY
Here's what you need: large sweet potato, red onion, garlic, black beans, taco seasoning, lime, olive oil, avocado, flour tortillas, cheddar cheese, salsa
Provided by Rachel Valliere
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F.
- On a sheet pan combine sweet potato, red onion, black beans, garlic, olive oil, and packet of taco seasoning and mix to coat.
- Bake in the oven for 20-25 minutes, until sweet potatoes are fork tender. Upon removing from the oven, squeeze a lime over the top.
- Warm tortillas, wrapped in damp paper towels, in the microwave for 20 seconds. Then, assemble by scooping veggie filling into tortillas and topping with sliced avocados, cheese, and salsa.
- Serve and enjoy.
Nutrition Facts : Calories 466 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 13 grams, Protein 11 grams, Sugar 8 grams
EASY SHEET PAN FISH TACOS
Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.
Provided by NicoleMcmom
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
- Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
- Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
- While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
- Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
- Char tortillas over a gas flame.
- Remove fish from the oven and flake it with a fork.
- Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.
Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg
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