Description
A festive taco fusion recipe of tempura coated sweet potato, quick pickled onion, and spicy avocado crema. Delish!
Ingredients
Scale
Quick Pickled Onion:
- 1 Medium Red Onion (Sliced Thin)
- 1/2 Cup Water
- 1 Lime (juiced)
- 1 tsp Salt
- 2 tbsp Sugar
Avocado Crema:
- 1 Avocado
- 1/2 Cup Coconut Cream
- 1/2 Jalapeño (Minced)
- 2 Tbsp Lime Juice
- 2 Tbsp Olive Oil
- Salt and Pepper to Taste
Sweet Potato Tempura:
- 1–2 Sweet Potatoes (Peeled and Cut into Strips)
- 1/2 Cup Flour (Gluten-Free if Needed)
- 1 Tbsp Flax Meal
- 3 Tbsp Warm Water
- 1 cup Panko Bread Crumb (Gluten-Free if Needed)
Additional Ingredients:
- 2 Tbsp Fresh Cilantro (Finely Chopped for Garnish)
- 1 Lime (Wedged for Garnish)
- 1 Green Onion (Sliced for Garnish)
- 8–12 Tortillas
Instructions
- Prepare the produce as directed above. Preheat the oven to 400°F.
- Place all over the ingredients for the pickled onion on a small bowl. Stir to combine and set aside.
- Add the flax meal and warm water into a medium sized bowl and let sit for 5-10 minutes.
- Place the flour in a medium bowl and the panko in another.
- Dip the sweet potato strips first into the flour, then into the flax egg mixture. Lastly dip them into the panko breadcrumbs. Place the coated sweet potato on to a parchment paper lined baking sheet.
- Bake for 20-25 minutes, flipping halfway through.
- While the sweet potato bakes, make the spicy avocado crema. Place all of the ingredients for the crema into a food processor and blend until very smooth.
- When the sweet potato is nicely browned, it is time to plate. Place 3-4 pieces of potato into a warmed tortilla. Top with pickled onion, spicy avocado crema and garnish with green onion, cilantro and lime wedge if desired. Enjoy!
- Leftover ingredients can be stored in the refrigerator separately for up to 5 days.
Keywords: Sweet Potato, Taco, Tempura, Vegan