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Mushroom & Sweet Potato Tacos

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 4 tbsp of olive oil
  • 2 large sweet potatoes peeled and chopped into small cubes
  • 1 jalapeno sliced
  • 1 tsp of cumin
  • 1 tsp of chili powder
  • 1/4 tsp of smoked paprika
  • 1 # of baby Portabella mushrooms or any mushrooms, chopped into 1/2 inch pieces
  • 1/4 of a red onion chopped
  • 4-6 radishes sliced thin
  • 2 limes
  • avocado
  • a handful of chopped cilantro
  • salt and pepper to taste
  • 4-6 to rtillas of your choice I used Siete ortillas, but any tortillas you like would work

Instructions

  • Preheat your oven to 450 degrees
  • In a cast-iron skillet add 2 tbsp of olive oil, the cubed sweet potatoes, cumin, paprika, chili powder, and a sprinkle of salt and pepper. Toss to combine. Place in the oven and roast for 30 minutes. Remove, toss again and add the sliced jalapenos. Return the skillet to the oven and roast for an additional 15 minutes, or until potatoes are golden brown and almost "crispy". Remove from the heat and squeeze the juice of one lime over the potatoes and set aside.
  • Meanwhile, place another cast iron skillet (or pan of your choice) on the stove over medium/high heat and add the remaining 2 tbsp of olive oil. Once the oil is "hot", add the chopped mushrooms and red onion (you're looking for a "sizzle" when you add the mushrooms). Toss once and then allow the mushrooms to "sear" (when cooking with mushrooms, it's best to leave them alone as much as possible. When you continually toss them they don't "brown" and instead sort of steam. Just let them be. Give them one big toss, in the beginning, to make sure they're coated with oil, and then let them be). Continue to cook for 3-5 minutes over medium/high heat until mushrooms are beautifully seared. Then toss with a sprinkle of salt/pepper and a handful of chopped cilantro. Set aside.
  • To assemble your tacos. In a dry skillet, heat your tortilla shell on both sides until golden brown, then add a scoop of the sweet potatoes (about 1/4 cup) and a scoop of mushrooms (a few tbsps). Then top with your choice of sliced radishes, avocado, and cilantro. For an extra touch add a squeeze of fresh lime and a sprinkle of course sea salt. Serve and enjoy!