Sweet Potato Pecan Tacos
Ingredients
Quick-Pickled Cabbage & Red Onions
-
½
head
red cabbage, shredded
-
1
small
red onion, finely sliced
-
1 ½
teaspoons
sea salt
-
to taste
ground black pepper
-
½
cup
apple cider vinegar
-
½
cup
water
Sweet Potato Pecan Taco Filling
-
1
medium
sweet potato (about 1 lb or 454 grams), peeled
-
3
teaspoons
taco seasoning, divided
-
1
tablespoon
olive oil
-
to taste
sea salt and ground black pepper
-
¾
cup
raw pecan halves
-
1
teaspoon
tomato paste
-
1
teaspoon
coconut aminos or tamari
-
to taste
chopped cilantro, for garnish
-
to taste
vegan sour cream, for serving
Rosy Cassava Tortillas
-
1 ½
cups
cassava flour
-
1
tablespoon
beet root powder, optional
-
½
teaspoon
sea salt
-
¼
teaspoon
baking soda
-
3
tablespoons
olive oil
-
1
teaspoon
lemon juice
-
1
cup
warm water
Instructions
- Preheat the oven to 400°F.
- Make the quick pickled cabbage by mixing cabbage and red onions with a salt, pepper, vinegar, and water mixture. Press down to submerge and refrigerate for at least an hour.
- Dice the sweet potato and toss with taco seasoning, olive oil, salt, and pepper. Roast in the oven until browned and soft, about 35 minutes.
- In a food processor, combine pecans, remaining taco seasoning, tomato paste, coconut aminos, salt, and pepper to create a crumbly mixture.
- For the tortillas, mix cassava flour, beet powder, salt, and baking soda. Add olive oil and lemon juice, then mix in warm water to form a dough.
- Divide the dough into 10 balls, press them into tortillas, and cook in a skillet until lightly browned.
- Assemble the tacos by placing the pecan mixture and roasted sweet potatoes in each tortilla, topping with pickled cabbage, cashew sour cream, and cilantro.
Nutrition Facts (estimated)
Servings
10 Tacos
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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