Smoky Mushroom and Sweet Potato Tacos
Ingredients
- 6 soft corn tortillas
- 2 medium sized sweet potatoes, peeled*
- 12-16oz mushrooms of choice, thinly sliced
- 1 tbsp olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 tsp liquid smoke
- 2 tsp soy or tamari sauce
- 1 tsp maple syrup or coconut sugar
- 1/2 tsp of onion powder
- 1/2 tsp of garlic salt or garlic powder
- 1/2 tsp smoked paprika
- sea salt to taste
- 1 lime, the juice
- 1 roma tomato, chopped
- fresh cilantro, chopped
- freshly ground pepper (a pinch per taco)
Preparation
Dice the peeled sweet potatoes and boil them in lightly salted water for about 20-25 minutes
In the meantime, sauté the onions and garlic in the oil in a non stick pan over medium heat for about 3 minutes. Then add the sliced mushrooms to the pan and cook for 5 more minutes (note: if your stove top is particularly hot, be sure to reduce the heat to low-medium) before adding the spices and other condiments
Reduce heat to low and let simmer for 5 more minutes
Once the sweet potatoes are cooked, drain them and add them to the pan. Mix well and start building your tacos
You can heat the tortillas if you’d like, but since the filling is hot, I usually like to just keep my tortillas as they are. Add the filling along with a splash of lime juice and top with avocado salsa, chopped tomatoes, cilantro and freshly ground pepper
Tip: if you want to save time, you can use sweet corn kernels, quinoa, zucchini, chickpeas or bell peppers instead of sweet potatoes in this recipe
