Tuesday, July 13, 2010

Sweet Potato Tacos with Spring Veggies

Do you really need to ask why I've been on a taco kick? Who doesn't love just rolling up their meal and devouring it? The spices, the heat, the varieties- I could eat veggie tacos all week!

Well, that's the plan- I'm dedicating my next several recipes to one of my fave Mexican foods!

Foodie-lauded fillings like pork and beef tongue may be the current attention-getters, but you really don't need to look any further than the fresh produce at your local greenmarket for flavorful fillings. At my fave taco places in the city, it's not about beans, cheese, and jalapenos, but the carrots, sweet potatoes, spinach, broccoli, cactus flowers, and zucchini flowers in the mix. Way more variety than pork or beef, right?

Inspired by the satisfying sweet potato enchilada I enjoyed over Memorial Day weekend, I wanted to expand both the flavor and the texture of the dish. I diced the potatoes instead of mashing them, and added some paprika and coriander- I figured these would complement the sweetness of the potatoes! And rather than resort to just onions and peppers as my taco veggies (how boring!), I decided to use the spring veggies that my local market had to offer- asparagus and fresh radishes for crunch, a few garlic scapes for some earthy flavor. I didn't add it in this recipe, but if you'd like some added heat with your taco, feel free to add a teaspoon or two of your fave hot sauce. This recipe serves 4, but you can certainly double it if you're hosting a taco night!

Tacos con carne? No, por favor!

The Whats:

* 2 medium sweet potatoes, diced
* 2 tsp. sherry
* 3 tbsp. extra virgin olive oil, plus 1/4 cup for cooking
* 1 tbsp. smoked Spanish paprika
* 1 tbsp. ground coriander
* juice of 1 lime
* 1/2 small bunch asparagus, chopped, with tips reserved
* 2 garlic scapes, chopped into 1/2 inch pieces
* 1 small yellow onion, sliced
* about 5 radishes, sliced

The Hows:

1) In a large mixing bowl, toss the potatoes with all the ingredients. Allow veggies to marinate for one hour, covered, in the refrigerator. Reserve the asparagus, garlic scapes, onion, and radishes.

2) In a large, heavy skillet, heat the 1/4 cup olive oil; cook the potatoes for 20 to 25 minutes, stirring occasionally, until soft and crisp on the inside and browned and crisp on the outside. Mix in the reserved veggies and cook for an additional 5 minutes.

3) Remove from heat. Serve with sprouted grain tortillas (I used the Ezekiel brand), baby spinach, and some guacamole, if desired.

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