Taco night just got an upgrade with these gorgeous sweet potato tacos topped with a bright, spicy and flavorful coconut harissa slaw! The sweet potato gets an extra layer of flavor as it's roasted with some Green Chutney spice blend!
Recipe and photos by Chef Lloyd Foust
Roasted Sweet Potatoes
1 large Sweet Potato, cut into wedges
1 tbsp Grapeseed Oil
1 tsp Salt
1/2 tsp Pepper
Preheat oven to 350 degrees. Toss sweet potatoes in oil and seasonings. Spread out on sheet tray. Roast for 15-20 minutes or until tender.
Coconut Harissa Coleslaw
1 half head Red Cabbage (Green is fine substitute), cored and sliced thinly (you only need 1/2 because you end up a ton of coleslaw. Wrap the other half tightly and store in the refrigerator)
1 Carrot, peeled and shredded
1/2 cup unsweetened coconut milk, stir well
1/3 cup mayo or yogurt
1 tbsp PUR Spices Harissa Paste (add more for more heat, if desired)
1 tsp Granulated Sugar
1 tbsp Rice Wine Vinegar
1 tsp Dijon Mustard
1 tbsp Cilantro, rough chopped
1 Lime, zested and juiced
Salt and Pepper to taste
Mix cabbage and carrot in a bowl with a pinch of salt. Set aside. Mix coconut milk, mayo, harissa paste, sugar, vinegar and mustard in a separate bowl. Add coconut milk mixture to cabbage. Add cilantro and lime. Adjust seasoning.
Heat 4 Flour or Corn Tortillas. Add sweet potatoes and desired amount of coleslaw. Top with garnishes.
1/2 Red Onion, thinly sliced
Crumbled Queso Fresco