Crispy Sweetpotato Tacos with Avocado Cream
Cooking time
30 minutes
Prep time
15 minutes
Serving
For the tray
- 1 large sweetpotato, peeled and cut into finger-thick sticks
- 75 g panko
- ½ tbsp chili powder
- 1 tsp salt
- 1 tsp smoked paprika powder
- ½ tsp cumin, ground
- ½ tsp garlic powder
- 60 ml frying oil (high heat), e.g. sunflower oil
- 125 ml unsweetened soy drink
- 35 g wheat flour
- 1 tsp lime juice
For the avocado cream
- 1 ripe avocado
- 2 pinches of salt
- 1 clove of garlic, peeled and pressed
Also
- 6 small tortillas, warmed
- 1 handful of white cabbage, cut into thin strips
- 5 sprigs of cilantro
- 1 lime, quartered
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 620kcals
Fat: 34g
Carbohydrates: 67g
Protein: 12g
Directions
Step 1
Preheat the oven to 200°C top/bottom heat.
Step 2
Mix the panko, chili powder, salt, paprika and garlic powder in a large bowl. Add the oil and mix well.
Step 3
In another large bowl, mix the soy drink, lime juice and flour. First coat the sweetpotato sticks with the soy milk and flour mixture. Then place the sticks in the panko mix and cover completely. Place the finished sticks on a baking sheet lined with parchment paper.
Step 4
Bake in the preheated oven for 30 minutes.
Step 5
For the avocado cream, mash the flesh of the avocado with a fork in a bowl, add the lime juice, the crushed garlic and the salt and mix well.
Step 6
When the sweetpotato sticks are ready, heat the tortillas briefly on both sides in a frying pan without fat.
Step 7
Spread the tortillas with the avocado cream and top with some white cabbage. Then place the crispy sweetpotato sticks on top and serve garnished with some cilantro.
