Chipotle Sweet Potato Tacos With Grilled Pineapple Salsa

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Chipotle Sweet Potato Tacos with Pineapple Salsa

© 2016 Patricia Green and Carolyn Hemming

These sweet and zesty tacos please all taste buds! Smoky, grilled sweet potato is tossed with chili pepper and slightly sweetened with tangy pineapple salsa and wrapped in a warm corn tortilla. Sweet potato is a great meatless alternative and the foundation in this dish because of its weight, texture and ability to hold its own as a filling.
Gluten-free, dairy-free and vegan
Serves 4

Grilled Pineapple Salsa
1 can (14 oz/398 mL) pineapple slices, juice drained (or same amount fresh if you prefer)

2 Roma tomatoes, diced

3 Tbsp (45 mL) minced red onion

2 Tbsp (30 mL) chopped fresh cilantro

1⁄2 tsp (2 mL) minced garlic

1 Tbsp (15 mL) fresh lime juice

1⁄4 tsp (1 mL) sea salt

Sweet Potato Tacos

2 Lbs (900 g) sweet potato, cut into 3⁄4-inch (2 cm) wide sticks (about 32 sticks)

1 Tbsp (15 mL) grapeseed oil or vegetable oil

1⁄4 tsp (1 mL) ground chipotle pepper

1⁄4 tsp (1 mL) sea salt

8 small (6-inch/15 cm) corn tortillas

1⁄4 cup (60 mL) sour cream (optional)

4 lime wedges, to garnish (optional)

For the salsa: Preheat the barbecue to medium temperature and place the pineapple on the grill. Turn the pineapple when lightly grilled, about 5 minutes each side. Let the pineapple cool slightly and dice. Toss it with the tomatoes, onion, cilantro, garlic, lime juice and salt. Set aside at room temperature to allow the flavours to mix.

For the tacos: Gently toss the sweet potato pieces with the oil, chipotle pepper and salt. Brush the grill with oil if necessary. Place the sweet potato sticks on the grill. Flip after 7 minutes or so. The sweet potato may become slightly blackened, but don’t worry; this will add flavour. Cook for another 7 minutes or until tender. Set aside.
Heat a dry skillet. Warm each tortilla and place in a covered dish. Place 4 sweet potato sticks in each tortilla and top with approximately 2 Tbsp (30 mL) of salsa and 1 Tbsp (15 mL) sour cream (if using). Garnish with lime wedges (if using). Enjoy immediately!

Buy the book! This recipe is from Vegetarian Any Day (Penguin Random House 2017)

Vegetarian Any Day (2017) Patricia Green & Carolyn Hemming

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