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BBQ Sweet Potato & Charred Corn Tacos Recipe

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This recipe for BBQ Sweet Potato & Charred Corn Tacos is from Our Family Recipes Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 medium sweet potatoes
1 pkg frozen corn (could also use 1 can of corn)
1/2 medium red onion
1 jalapeño
Sour Cream (about 1/4 c)
1 lime
Flour Tortillas (6 fajita size)
BBQ Sauce
BBQ seasoning
Pickled Onions (See Kelley's pickled onions recipe)
Directions:
Directions:
Preheat oven 425º
For Sour cream drizzle:
combine sour cream, squeeze half lime and half of the lime zest. Stir until combined. Add water 1 tsp at a time until mixture reaches a "drizzle" consistency.

Cut sweet potatoes into wedges. Toss with Avocado Oil (or olive oil) and season with salt, pepper & BBQ seasoning. Roast in oven until tender.

While potatoes cook, zest lime and then half. Dice onion and jalapeno.
Heat some avacado oil in a skillet and cook onions and jalapeno for 2-3 minutes until soft, then add corn. (if fronzen microwave a few minutes before adding to skillet)
Cook veggies until corn begins to brown - 5-6 min. Add remainder f the lime zest and squeeze 1/2 lime into veggies.

Once potatoes are done, drizzle with BBQ sauce and toss to coat.

Wrap tortillas in a damp paper towel and microwave for about 30 seconds.
Assemble taco - Carred corn, sweet potatoes, pickled onion and sour cream drizzle
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
30

 

 

 

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