Everyone loves tacos, right? The many moving pieces that go into prepping a taco station can make the project daunting on a busy weeknight, but cooking as a team can be not only a wonderful way to spend time together as a family, but also an opportunity to create teachable moments about trying news foods and understanding nutrition. These sweet potato tacos, a delicious-but-unusual rendition of the dish, are a perfect meal to enjoy together.
Sweet Potato Tacos with Cilantro Sauce
Mix up your taco night with flavors from around the world. Miso and maple glaze a fall favorite: sweet potatoes. Cilantro and basil balance the sweet glaze with a fresh, green taste.
Servings: 4 (331 g )
Prep Time: 20 min.
Cook Time: 30 min.
Ingredients
Sweet Potato Filling:
- 2 Tbsp. miso paste
- 2 Tbsp. maple syrup
- 2 Tbsp. rice wine vinegar
- 2 medium sweet potatoes, unpeeled and chopped into small cubes
- 1 small red onion, chopped
- 1 Tbsp. olive oil
Cilantro Sauce:
- ½ cup unsweetened, light coconut milk
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 scallion, chopped
- ¼ cup toasted pumpkin seeds
- 1 lime, zested and juiced
- 1 garlic clove
- 1 tsp. Sriracha hot sauce
Tacos:
- 8 corn tortillas
- 1 avocado, sliced
- ½ cup sprouts
- ¼ cup cilantro
- ¼ cup scallions, chopped
- ¼ cup pumpkin seeds, toasted
Directions
- Heat oven to 400ºF.
- Whisk the miso paste, maple syrup and vinegar together in a small bowl.
- Spread sweet potatoes and onions in a single layer on a baking sheet. Drizzle with olive oil and then brush the glaze over the vegetables. Bake for 20 to 30 minutes.
- In a food processor, pulse all sauce ingredients together until just combined.
- Serve on warm corn tortillas, evenly distributing fixings and sauce between tacos.