Crispy Sweet Potato Tacos

It's been awhile since I played around with tacos.  If you remember from an early post that I love tacos almost as much as pizza! I also wanted to show that creating a zero waste cooking experience can be fairly simple.  

So, as you can already tell I made these beautiful crispy sweet potato tacos - let me tell you now that this may change the way you look at tacos - I might have just upped the taco game!

This is great party food for you and your friends and everyone will enjoy the display of the crispy golden brown taco shell and the vibrant green of the vegetables and herbs you decide to place on your crispy tacos.  Let's get into it!

Ingredients:

  • 3-4 medium to large sweet potato
  • 1 -2 avocado (for garnish)
  • 1 mango
  • 2-3 garlic cloves ( the only compost in this entire dish is the husk of the garlic)
  • EVOO
  • Green onion (for garnish)
  • Cilantro (for garnish)
  • Coconut milk

This is fairly simple and easy to do.  You can use store bought soft tortillas OR you can use the tortilla recipe I have from an earlier post, both work well.

With a peeler, skin your sweet potato and place your sweet potato skin to the side.  Cut your bright orange sweet potato into cubes and place into a boiling pot of hot water.  Let the sweet potato cook in the water for 10-15 minutes, depending on size of sweet potato ( you may lower the heat, so you don't over cook). When you can stick a fork through the sweet potato then you know it's ready for the next step and you are one step closer to your crispy tacos!

Drain water and in the same pot, drizzle a bit of EVOO, salt, pepper and maybe a bit of cinnamon or nutmeg and a splash of coconut milk - that's how I did it- I wanted a bit of aromatic and sweetness in the potato.  Give that a good mash - when you feel you've mashed enough and there are still a bits of chunky sweet potato in your mash then you are ready for the next step.  

In a separate pan or skillet, heat the pan to medium high heat.  Drizzle about 2 tbsp of EVOO to the pan, add your chopped garlic, salt and pepper.  Remember those sweet potato skins? Add them to the pan - stay here for a bit and with a wooden spoon mix the EVOO mixture with the sweet potato skins.  Cover the sweet potato with the EVOO mixture of salt, pepper and garlic - you may want to add other spices to the skins; like, cumin or cayenne.  The trick to have golden brown crispy sweet potato skins is to frequently mixing and not overheating the skins.  Let the heat and oil do its work, and every 10-20 seconds give a good stir and let it sit again and repeat.  This step may take anywhere from 10-15 minutes- now, is a good time to play some music and dance around.  Lower heat and immediately remove them from the heat, let the oil drain off -this is important because the oil will continue to cook the sweet potato.

Ok! grab your tortillas - take a spoonful of the sweet potato mash and cover 1/2 of your tortilla with the sweet potato mash and fold shut.  Now, you have a taco, but we are not done! In the same skillet or different pan - pour about 1/2 cup of EVOO to the pan and bring to a high heat.  Make sure to get the pan hot first, then add the oil.  Slowly, and carefully place the taco into the oil ( you don't want to drop this in because the hot oil will hurt, trust me).  This will cook fast, so stay here.  Turn the taco after about 10 seconds - when both sides are golden brown -and have a nice crispy, flaky coating, then you know you've done it right!

Let the oil drain off the crispy taco - place on plate - add your garnish, maybe some vegan sour cream, maybe some hot sauce.  I think the tacos are ready at this point.  I had a lot of fun making these tacos and they were so delicious!  A fun party food for you and your friends - people will remember you!

Enjoy your crispy sweet potato tacos! 100% zero waste and vegan - no composting necessary. 

*NOW! You are going to have leftover oil from cooking the tacos in, so a way to reuse your oil is to put the oil in a  container and freeze it - the oil will still be good to use for another time OR you can bring to a local restaurant and recycle the oil with them (call first to see if it's okay to do!). Where ever you are in the World your town should have a system for recycling oil - do your research and follow the steps you need in order to recycle.

For private cooking classes - in-person OR online - contact me and we can set up a time & date to get cooking!

Much love,

Max

 

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