Roasted Sweet Potato Taco
Serves 2
for the flat bread taco shells
70g rice flour
70g plan flour, plus little extra for dusting
2tbsp natural yogurt
some olive oil or softened butter
pinch of salt
some luke warm water
for the sweet potatoes
2-3 sweet potatoes, cubed
1 tsp cumin seed
1/2 tsp dried chilli flakes
some olive oil
pinch of salt and pepper
for the spicy slaw
1/2 small red cabbage (about 200g)
1 medium carrot
1 small red onion
1inch ginger, grated
1/2 tbsp fish sauce
1/2 tsp palm sugar
1 fresh lime juice
1/2 fresh orange juice
pinch of salt and white pepper
small fresh chilli to taste
for the crushed avocado
1 ripe avocado, crushed
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1 small tomato, finely chopped
1/2 fresh lime juice
handful of fresh coriander, chopped
some olive oil
pinch of salt and pepper
small fresh chilli to taste
for the garnish
some natural yogurt
lemon juice
pinch of sumac
Okay, here's the thing.
Like those moments I've been babbling about, mastering my own taco shells took me few errors in making. To get to the point where it felt effortless to produce such an outcome, I must say, there had been quite tricky. But don't be put off by it at all.
By all means, the beauty of this dish is that, you can make it as easy and as fuss free as you like. You can just buy ready made taco shells, simply opt for an ordinary coleslaw, and use shop bought guacamole.
It doesn't have to be just so. But do roast the sweet potatoes yourself, because for me, lightly spiced sweet potatoes are just to die for.
First of all, put all ingredients for sweet potatoes into the baking dish, and roast them for 35mins or so at 200º.
Mean while, make your spicy slaw. You can do this by chopping up all the ingredients really fine by hand, or pushing them through the food processor to shred them.
Once the cabbage, carrot and onions are shredded, add salt and put them into the colander for about 20mins or so to remove excess water. Once all the excess water is drained, put shredded vegetables into a large mixing bowl and add ginger, sugar, pepper, fish sauce, lime juice, orange juice and chilli to taste.
First of all, put all ingredients for sweet potatoes into the baking dish, and roast them for 35mins or so at 200º.
Mean while, make your spicy slaw. You can do this by chopping up all the ingredients really fine by hand, or pushing them through the food processor to shred them.
Once the cabbage, carrot and onions are shredded, add salt and put them into the colander for about 20mins or so to remove excess water. Once all the excess water is drained, put shredded vegetables into a large mixing bowl and add ginger, sugar, pepper, fish sauce, lime juice, orange juice and chilli to taste.
For the avocado, I crush my avocado with fork because I prefer the texture it gives. When you blitz them with the hand blender, although there's nothing wrong with it at all, I found the whole thing a bit too mushy for me.
So it is entirely up to you to decide how you want to have them.
So it is entirely up to you to decide how you want to have them.
To make the taco shells, mix all ingredients, and work the dough until it becomes supple.
Divide the dough into four, and roll them out on to the floured surface to make into four small discs.
Once rolled, brush them with little oil, heat heavy based pan, and cook them for two minutes or so on each side on medium heat.
The trick here is to make sure not to over cook them. Take them off the heat immediately, and gently mould it into the shape whilst it's still warm. As it cools down, it will become harder to shape.
As I think this is a great sharing plate, I will probably put all the components on the table and get people to help themselves. Although I am serving mine with natural yogurt, you could throw in some sour cream instead.
Hope you enjoy.
