I don't know about you, but lately I've been on a taco kick! 'Tis the season of summer, and with the extra long days of sunshine, time off from work, and vacation getaways I say there's always a time for a fiesta! And with that, TACOS.
Although tacos come in many different shapes, sizes, and variations, these veggie based ones are influenced by the colors of summer. With a super refreshing taste thanks to using local ingredients, one can also munch on these without feeling extra full or bloated like you usually do after your standard meat + cheese variety.
In the recipe below, I've included more than enough call for vegetables, for the simple purpose that you can prep some things all at once and save for other recipes or meals later on in the week. You may also notice that I call for organic kale and corn tortillas though not for cabbage, etc. Though I always prefer organic, I usually follow the clean 15/dirty dozen rule when buying produce to try and save some cash. You can find that here.
Let's break out the sombreros and get to taco crafting!
Sweet Potato & Kale Summer Tacos
juice of 1 lime
2-4 tsp olive oil
1 tsp maple syrup
1 small head of purple cabbage
1 head of organic curly kale
2 sweet potatoes
1/2 red onion
2 garlic cloves, minced
1 C. vegetable broth
2 tsp ground cumin
1/2 tsp chipotle
pinch of cayenne pepper
freshly ground back pepper
pack of organic corn tortillas (I used Whole Foods brand)
sriracha sauce, local goat cheese, and fresh cilantro to garnish
Directions: Begin my preparing your purple slaw. Discard the outer leaves of the cabbage, and then slice cabbage into ribbons (I used about 1/2-3/4 of the entire cabbage for this recipe). In a large mixing bowl, add 2 tsp olive oil, lime juice, maple syrup, and sea salt. Whisk together, then toss in the cabbage. Mix well and set aside.
Next, begin to prep your sweet potatoes. Heat another 2 tsp of olive oil, then add your onion and a pinch of salt. Cook until onion is soften and almost translucent, about 5 minutes. Next add your garlic, cumin, chipotle, and cayenne, then add your diced potatoes. Pour in broth, and let simmer for about 10-15 minutes, or until potatoes soften.
In a separate skillet, heat on medium and place tortillas on to warm until edges slightly brown.
To prep tacos, add sweet potato and/or kale and place in warm tortilla. Garnish with cabbage slaw, goat cheese, sriracha, cilantro, and salt/pepper to taste.