SWEET POTATO TACOS WITH LIME CREMA
Tacos are among my most loved summer fast dinner options. Tacos don’t need to be complex and are not heavy at all. Fresh toppings help keep the food new and refreshing and allow the possibility of personalization. Tacos are generally focused on meat, but they can be made vegetarian. Sweet Potato Tacos are a fantastic example of creating a delicious taco with no heart!
WHAT’S IN A SWEET POTATO TACO?
I made an easy black bean and sweet potato hash to fill these Sweet Potato Tacos. Then I top the tacos off with a fresh and delicate lime-flavored crema. It’s not an actual Mexican crema. However, it’s sour cream with a hint of lime that can be used instead of real crema if the grocery store doesn’t stock an extensive selection of Hispanic ingredients. In any case, this lime-flavored crema creates these Sweet Potato Tacos unique, and I found it so addictive and delicious that I found myself having difficulty trying not to lick it off my spoon. It’s deliciously tasty.
WHAT KIND OF TORTILLAS SHOULD I USE?
The taco is traditionally made from corn tortillas, but this recipe can be made with corn or flour tortillas if you prefer. Toasting the tortillas before cooking will enhance their flavor and add a great deal to the dish!
WHAT ELSE CAN I ADD TO THE TACOS?
Are you looking to make it more fancy? Try adding sliced avocados, jalapenos, or red onions that have been picked on top of this Sweet Potato Tacos!
WHAT TO SERVE WITH SWEET POTATO TACOS
I served this Sweet Potato Tacos with Cilantro Lime Rice and some freshly made Pico of Gallo that you can do with the tacos or add to the taco itself. Cilantro-Lime Coleslaw could also be an excellent side dish to the tacos!
INGREDIENTS
Lime Crema
8 oz. Sour cream ($0.83)
One fresh lime ($0.69)
1/4 tsp salt ($0.02)
One clove of garlic ($0.08)
Tacos
1 tablespoon olive oil($0.13)
Two cloves of garlic ($0.32)
1.25 lbs. sweet potato ($1.22)
1 15oz. container of black beans ($0.59)
One teaspoon of ground cumin ($0.10)
Salt and Pepper to your taste ($0.05)
Two green onions ($0.19)
1/4 bunch fresh cilantro (optional) ($0.17)
Eight small (taco-sized) tortillas ($0.75)
INSTRUCTIONS
First, prepare the crema to allow the flavors to combine. Cut one clove of garlic, and utilize a zester or a small cheese grater with a hole to scrape off the tiny layer of zest off the lime. Mix the minced garlic, one teaspoon of zest, approximately 1 tsp of lime juice, and 1/4 teaspoon salt. Mix the ingredients until well combined, then store in the refrigerator until ready for use.
The sweet potatoes should be peeled and cut into small cubes (about 1/4-1/2 1 inch square). A large skillet is heated over medium-low heat, and then add two cloves of minced garlic. The garlic should be cooked for approximately an hour or until it’s aromatic. Add the sweet potato diced and two teaspoons of liquid. Sauté the sweet potato until they soften and start to break. Add a couple of tablespoons of water if the skillet gets wet before the sweet potatoes become soft.
Then, drain and rinse the black beans from the can. Add the cooked black beans to the pot when the sweet potatoes are soft. Add cumin and add salt and Pepper according to your preference. Cook till the beans have cooked to the point of being cooked.
Slice the green onions and take the cilantro leaves off the stems. Cut the cilantro into small pieces. Mix the chopped green onions in the pan. Add the cilantro to the skillet, if you want, or add it to decorate each taco.
Before filling each tortilla with food, heat them in a dry pan until they are lightly brown and crisp on all sides, or gently toast them on an open flame. Smear a tiny amount of lime crema into the middle of the tortilla. Then add an entire scoop of ish of black and sweet potatoes. If you want, add fresh cilantro.
