Sweet Potato Tacos With Lime Crema
Peel 2 large sweet potatoes.
1
Dice the sweet potatoes in a small dice.
2
Preheat a large sauté pan over medium high heat. Add 2 teaspoons olive oil. Add the sweet potatoes. Cook for 5 minutes.
3
Then add 1/4 tsp cumin, 1 tsp oregano, 1 tsp garlic salt, 1/2 tsp salt.
4
Add 1/2 cup salsa verde. Stir to combine.
5
Lower heat to medium low. Cover and cook for another 5 minutes.
6
Shred the cheese. And prepare other toppings.
7
Thinly shred the cabbage.
8
Add the cabbage to a mixing bowl. Add the juice of 1 lime.
9
Add 1/4 tsp kosher salt and 2 tsp olive oil and toss to combine.
10
Preheat the oven to 400 F. Place corn tortillas on a parchment lined baking sheet.
11
Spray with cooking spray and sprinkle with salt. Cook for 4-5 minutes or until crispy.
12
Remove from the oven.
13
To make the crema combine 1 1/2 cups sour cream, 1 tsp chipotle in adobo, and the juice of 1 lime.
14
Top the tortillas with sweet potato, cabbage slaw, pico de Gallo and crema.
15
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