Sweet Potato Tacos

These delicious, simple, and healthy tacos are a great recipe that uses two ingredients that keep for a long time in your pantry: sweet potatoes and cabbage. Stored properly, these nutritious vegetables can last up to a couple weeks, making them great for intermittent grocery runs.

Additionally, cabbage is a rich source of vitamin C, corn tortillas and sweet potatoes are high in fiber, and sweet potatoes have a variety of antioxidants. If you can't find any of the ingredients, feel free to make creative substitutions! You can use different spices and, instead of tortillas, try flatbread or even large cabbage leaves.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings*

*serving size: 3 tacos

Materials

• Knife

• Cutting board

• Bowls

• Skillet

• Utensils

Ingredients

• 3 large sweet potatoes

• Cumin, salt and pepper to taste

• ½ tsp smoked paprika

• 4 cups shredded Napa cabbage

• ½ cup shredded carrots

• ¼ cup thinly sliced green onions

• 2 tbsp chopped cilantro

• 2 limes

• 2 tbsp olive oil

• Salt and pepper to taste

• 6-12 corn tortillas

• Lime juice and avocado to garnish

Instructions

1. Slice sweet potatoes with a knife three times and microwave on high for five minutes, or until soft on the inside when poked with a fork.

2. While potatoes are in the microwave: shred cabbage and carrots; slice onions; chop cilantro; zest and juice the limes.

3. Combine cabbage, carrots, onions, cilantro, lime zest and juice, olive oil in a bowl to make slaw. Salt and pepper to taste

4. When potatoes are done, peel skin off sweet potatoes, and mash with a fork, adding in cumin, salt, and pepper to taste

5. Heat corn tortillas in the microwave for 1 minute

6. Assemble tacos with sweet potatoes and slaw. Garnish with lime juice and avocado.