Sweet Potato Tacos

Traditional tacos contain a trifecta of animal products – meat, cheese, sour cream – but everyone knows the best bits (aka, the bits that won't give you indigestion...) are the salsa and the salad. It would be easy to recreate typical tacos with 'meat' and 'cheeze' substitutes but both tend to be highly processed and I prefer to keep it as unadulterated as possible. I do, however, buy pre-made vegan-friendly falafel because I rarely have time in the week to make my own and you could save even more time by buying the guacamole, too. But definitely pickle your own onions – nothing compares.

Sweet Potato Tacos | © Helen Pockett

INGREDIENTS

4 Small Tortillas
12 Sweet Potato & Chickpea Falafel
Lettuce

For the Guacamole:

2 Avocados
4 Cherry Tomatoes
30ml Lime Juice
1 Green Chilli (optional)
15ml Olive Oil
Salt & Pepper

For the Pickled Onions:

2 Red Onions
100ml Orange Juice
40ml Lime Juice
10 Peppercorns
5g Mixed Herbs
Salt Flakes

Sweet Potato Tacos | © Helen Pockett

METHOD

1. First make the pickled onions. Thinly slice the red onion and blanch in boiling water for 45 seconds. Drain well and put in a small bowl. Add the orange juice, lime juice, peppercorns, herbs and a pinch of salt flakes. Cover and leave to marinate for one hour.

2. Place the falafel in a pre-heated oven for 15–20 mins or until piping hot.

3. Meanwhile, add all of the guacamole ingredients into a food processor and pulse. I like quite a chunky texture but you can blitz it until smooth if desired.

4. Warm the tortillas through by placing them on a baking sheet in the oven.

5. Drain and rinse the onions, then pat them dry between a few sheets of kitchen paper.

6. Place the tortilla flat on a plate and layer with lettuce, guacamole, falafel and onions.

7. Fold up the sides and stuff it in your face. Or be dainty and eat with a knife and fork.

Sweet Potato Tacos | © Helen Pockett

Serves 2 | 1 hour

I owe a debt of gratitude to Valentine Warner for introducing me to pink pickled onions – they're obscenely good.


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