Sweet Potato Mushroom Tacos
with Mango Chile Salsa
Fresh fruit salsas are a great way to use summer’s sweetest finds, and here we pair ripe mango with spicy jalapeño and cool cilantro. To peel the mango, cut off both ends so it will stand up, and slowly peel down the outside of the fruit with a sharp knife, taking only the skin. We’ve also used another chile in the dish—ground chipotle—which gives the roasted sweet potatoes a smoky flavor. If you’re sensitive to heat, start off with half of the amount given in the recipe and add more as you’d like.
INGREDIENTS
- 8 ounces sweet potatoes
- 2 tablespoons extra virgin olive oil*
- 1 teaspoon cumin
- 1/4 teaspoon ground chipotle
- Salt and pepper*
- 1 mango
- 1 onion
- Fresh cilantro
- 1 tomato
- 1 fresh jalapeño chile
- 8 ounces mushrooms
- Garlic cloves
- 4 corn tortillas
- 1 avocado
- *not included
INSTRUCTIONS
Heat the oven to 400° F. Rinse and dry the sweet potatoes; chop them into 1/2-inch pieces and put them on a rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with the cumin, chipotle, and a pinch each of salt and pepper, and toss well to coat. Bake until the potatoes are slightly browned and soft, 10 to 15 minutes; taste and adjust the seasoning.
Rinse and peel the mango; chop the flesh and put it into a large bowl. Trim, peel, and chop the onion; add it to the bowl. Rinse, dry, and trim the cilantro; chop about half (save the rest for another use) and add it to the bowl. Rinse, trim, core, and chop the tomato; add it to the bowl.Rinse, trim, deseed, and chop the jalapeño; add some or all of it to the bowl, depending on your affinity for heat.
Rinse, dry, and slice the mushrooms. Trim, peel, and chop 1 garlic clove. Put the remaining 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the mushrooms and cook until they’re softened and browned, 6 or 7 minutes. Add the garlic, sprinkle with salt and pepper, and cook until it’s fragrant, about a minute; taste and adjust the seasoning. Wrap the tortillas in foil and put them in the oven until they’re warm, about 5 minutes.
Rinse the avocado; halve it lengthwise and remove the pit. Scoop out the flesh with a large spoon and cut each half in half again. Unwrap the tortillas; put an avocado quarter on each and mash slightly with a fork.Add some potatoes and mushrooms and top with the mango-chile salsa. Pass the extra salsa at the table.
SIMILAR RECIPES
Buffalo Tempeh Tacos with Celery Apple Slaw and Ranch Dressing
Crispy Hearts Of Palm Tacos with Chipotle Aioli & Avocado Black Bean Salad
Corn & Poblano Quesadillas with Black Beans & Peppadew Salsa
Bbq Tempeh Collard Wraps with Power Slaw & Zesty Sweet Potato Wedges
