Best Sweet Potato Guerrilla Tacos Recipe By Tasty Recipes

Crispy Potato Tacos Recipe by Tasty image

Provided by Claire Nolan

Categories Dinner

Time 30m

Yield 8 tacos

Number Of Ingredients 12

Steps:

Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
Serve with your favorite toppings.
Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram

Sweet Potato And Poblano Tacos Recipe by Tasty image

Provided by Tracy Raetz

Categories Lunch

Yield 8 tacos

Number Of Ingredients 16

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Steps:

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
Pour the pickling liquid over the onion to submerge. Let cool.
Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy!