Go Back

Sweet Potato Tacos with Grilled Corn Salsa

Vegeterian tacos with a tangy grilled corn salsa....perfect for a meatless Monday!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Course dinner, lunch, Main Course

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

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.