Sweet potato tacos with sprout slaw and chipotle cream

Name: Sweet potato tacos with sprout slaw and chipotle cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 -4
Ingredients: 5 oz Brussels sprouts; 4 spring onions; 2 tablespoon cilantro; 1 ½ tablespoon lime juice; salt and pepper; 2 tablespoon vegetable oil; 2 cups sweet potato; ½ onion; 2 teaspoon ground cumin; 1 teaspoon ground paprika; 1 tablespoon chipotle in adobo; 4 tablespoon sour cream; 8 small-sized corn or flour tortillas

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 -4
Calories
341 kcal
Course
Main Course
Cuisine
Fusion

Sweet potato tacos with sprout slaw and chipotle cream

Sasha Velasquez

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A delicious, easy vegetarian twist on tacos

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Ingredients

Servings

5 oz Brussels sprouts 140g
4 spring onions green onions
2 tablespoon cilantro coriander, chopped
1 ½ tablespoon lime juice
salt and pepper
2 tablespoon vegetable oil or canola/sunflower
2 cups sweet potato coarsely grated, from 1 medium sweet potato, approx 8 ½oz/ 240g
½ onion or 1 small, halved then thinly sliced
2 teaspoon ground cumin
1 teaspoon ground paprika
1 tablespoon chipotle in adobo chopped canned, approx 1 pepper
4 tablespoon sour cream
8 small-sized corn or flour tortillas

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Instructions

Chop the end off the brussel sprouts and peel off any tough outer leaves. Halve the sprouts lengthwise then slice thinly. Chop the end off the spring onions and thinly slice.
Put the sprouts, sliced spring onions, chopped cilantro/coriander, lime juice and some salt and pepper in a small bowl and mix well then set aside.
Heat the oil in a skillet/frying pan and add the grated sweet potato and sliced onion. Add the ground cumin and paprika and mix together.
Cook, stirring now and then, for around 10 minutes until softened and starting to brown slightly.
Meanwhile, chop the chipotle pepper (remove seeds if you want to make a little less hot) and mix with the sour cream.
Warm the tortillas - this is best done in a dry skillet/frying pan but can also be done under the grill or in the microwave.
Assemble the tacos by putting some of the sweet potato mixture on each, followed by some slaw and drizzle over the chipotle cream. Serve immediately.

Nutrition Information

Show Details

Calories 341kcal (17%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 13g (65%) Cholesterol 12mg (4%) Sodium 244mg (10%) Potassium 926mg (26%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 20540IU (411%) Vitamin C 74.1mg (82%) Calcium 138mg (14%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 2-4

Amount Per Serving

Calories 341 kcal

% Daily Value*

Calories	341kcal	17%
Carbohydrates	40g	13%
Protein	6g	12%
Fat	19g	29%
Saturated Fat	13g	65%
Cholesterol	12mg	4%
Sodium	244mg	10%
Potassium	926mg	20%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	20540IU	411%
Vitamin C	74.1mg	82%
Calcium	138mg	14%
Iron	3.9mg	22%