Mexican Street Corn and Roasted Sweet Potato Tacos
Servings
4
Servings
4
Ingredients
  • 8 corn tortillas
  • 3 ears fresh cornkernels sliced from cob
  • 1tsp chili powder
  • 30ml lime juice
  • 1/2 onionpeeled and minced
  • 1clove garlicpeeled and minced
  • 8g fresh cilantrochopped
  • 225g cotija cheese(or hard feta) grated or crumbled
  • 4 sweet potatoespeeled and diced
  • 1 avocadopeeled and sliced
  • olive oil
  • Sea salt
  • black pepper
Instructions
  1. Preheat oven to 180C.
  2. Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  3. Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  4. Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  5. Add corn. Stir, and spread into a single layer. Cook – without stirring – for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  6. Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  7. Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  8. Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  9. Nutrition