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 onion powder
- 1/2 tsp garlic salt or garlic powder
- 1/2 tsp smoked paprika
- Sea salt to taste
To serve
- Avocado Salsa (2-3 tbsp per taco)
- 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 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, keep 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.
