Roasted Sweet Potato Tacos
with Cotija Cheese & Crunchy Pepitas
Cooking time
25 minutes
Servings
4
Calories
660 /serving
Kids can put the colours of the veggie spectrum on display, by loading tacos with morsels of sweet potatoes roasted in sweet chili-lime seasonings. Then come layers of avocado purée, slaw with cilantro and lime, and Cotija. The garnish is crunchy pepitas.
We will send you:
- 450g Sweet potatoes
- 300g Shredded cabbage
- 14g Cilantro
- 1 Lime
- 114g Avocado purée
- 25g Roasted pepitas (pumpkin seeds)
- 60g Cotija cheese (contains lipase)
- 100g Greek yogurt
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
26 g
Saturated Fat
6 g
Sodium
1430 mg
Total Carb
88 g
Sugars
10 g
Protein
20 g
Fibre
9 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Peel and medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a generous drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 20 to 24 min., until golden brown and tender.
Mise en place
- Meanwhile, zest and juice the lime.
- Roughly chop the cilantro leaves and stems.
- In a large bowl, make the slaw by combining the cabbage, ¾ of the lime juice, ½ the cilantro, 2 tbsp oil and S&P.
- In a small bowl, combine the yogurt, lime zest, remaining lime juice, ½ the remaining spices and S&P.
Toast the pepitas
- In a medium pan, heat a drizzle of oil on medium.
- Add the pepitas and toast, stirring often, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast); season with the remaining spices and S&P.
- Transfer to a bowl.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spiced yogurt.
- Top with the sweet potatoes, avocado purée, slaw and cheese.
- Garnish with the pepitas and remaining cilantro. Bon appétit!
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