Sweet Potato Tacos with Grilled Corn Salsa
In an effort to incorporate more vegetarian style meals into our diet, I have been searched and thought about different flavors and texture profiles that would complaint themselves with sweet potato but also include a full amino acid complex. Through the years, I have seen other blog posts and numerous vegetarian recipes on various cooking shows, but none have really caught my fancy. But after introducing different foods into my sons diet, this recipe was born – the sweet potato taco with grilled corn salsa! My son LOVES roasted sweet potato and we couldn’t just eat roasted sweet potato all the time, so I utilized various recipes and cooking methods to create this one.
Two different types of sweet potato are used in this recipe because the jewel sweet potato has a sweeter flavor and the Japanese has a slightly different texture. I think they complement each other nicely. Do feel free to utilize whatever sweet potato variety you can find. We just happen to live in an area where there are about 4-5 different varieties at the store.
This recipe also requires either open flame and/or barbeque to fire roast the corn and poblano peppers. My husband and I both agree that this is necessary to providing the right flavor profile and without it, the salsa will taste flat.
Tips & Tricks:
- Use either a gas range or barbeque to fire roast the corn and poblano peppers.
- Coat the corn and poblano peppers in olive oil prior to roasting to improve heat conduction.
- Once poblano peppers are roasted let them steam in a plastic bag while you prepare the rest of the salsa.
- Cut half-way through the corn kernel instead of at the base of the cob.
- Heat tortillas on a pancake griddle, so you can assemble multiple at the same time.
- Achiote spice stains anything – be careful not to get it onto any fabric, so you will never get it out!
- Make sure to cut the sweet potato into 1/4 inch by 1/4 pieces!
Equipment:
- Gas range or barbeque
- Oven
- Chef’s knife
- Cutting board
- Baking sheet
- Large strainer
- Spoons
- Small/medium sized mixing bowl for salsa
- Pancake griddle or large skillet
- Spatula
Sweet Potato Tacos with Grilled Corn Salsa
Ingredients
Taco Filling:
- 1-2 jewel sweet potatoes small diced
- 1-2 japanese sweet potatoes small diced
- 15 ounce black beans
- 1 poblano pepper fire roasted, finely diced
- 1 tsp salt and pepper
- 1-2 tbsp olive oil coat the sweet potatoes
- 1/2 tsp achiote spice (optional)
Grilled Corn Salsa
- 1 medium red onion finely diced
- 1 poblano pepper fire roasted, skinned, seeded, & finely diced
- 2-3 corn on the cob fire roasted, cut off the cob
- 1 red bell pepper finely diced
- 1/4 cup cilantro finely chopped
- 1 tsp raw honey
- 1 1/2 tsp olive oil
- 1-2 tbsp red wine vinegar
- 1/2 tsp tequila
- 2-3 lime 1 zested, 2-3 juiced
- 1-1 1/2 tsp salt and pepper to taste
Additional Accoutrements:
- 12-14 corn tortillas
- Four cheese mexican blends (optional)
- sour cream (optional)
- avocado sliced
Instructions
Taco Filling:
- Heat oven to 375 degrees F.
- Prepare the sweet potato by peeling the skin and finely chopping into small cubes (1/4 inch x 1/4 inch). Position directly on baking tray, coat with olive oil. Sprinkle with salt, pepper, and achiote spice (optional), mix to disperse.
- Roast in the oven for about 10-15 minutes or until soft.
- Once done remove from oven and set aside.
Grilled Corn Salsa:
- Begin by heating the barbeque to 400-450 degrees F to fire roast the corn and poblano peppers.
- On a plate, coat the outside of the corn and poblano peppers with olive oil to improve heat conduction. Place the corn and poblano peppers close to flame and cook for 5 minutes, flip and cook for another 5 minutes.You want to see the poblano pepper skin blacken and begin to separate. Corn should have grill marks and soften.
- Once corn and poblano peppers are done, remove from heat and place the poblano peppers in a plastic bag to steam. Set corn aside to cool. *
- Finely chop the red onion, bell pepper, and cilantro.
- Once cooled, cut the corn off the cob and add with other ingredients. Skin and de-seed one of the poblano peppers, and small dice.
- Mix all ingredients into a large bowl. Add the olive oil, raw honey, red wine vinegar, and tequila with the salsa ingredients. Then zest the lime and add the juice. Incorporate the salt and pepper, taste.
- Add additional salt and pepper as needed. Set aside in refrigerator to allow the salsa to meld.
Assembly:
- Heat griddle to 350 degrees F.
- Heat corn tortillas, flip the tortilla and sprinkle with cheese. Once cheese begins to melt, add the sweet potato filling over the cheese until warm.
- Heap on the salsa, sliced avocado, and sour cream.
- Serve and enjoy!
Notes:
- *You can also use a gas range to blacken/fire roast the poblano peppers and corn – place poblano pepper and/or the corn on the cob directly on burner and turn once it has darkened.
- *The pancake griddle makes assembly of multiple tacos much easier, I was able to heat about 4-5 at the same time. You can use a skilled on the stove for one at a time if that is what you have. *Another option is to place 4-5 tortillas on a tray sprinkledwith cheese, place in the oven for a few minutes at 375-400 degrees F. *You can also use a skillet on the stove for one at a time.
Notes
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.