INGREDIENTS
small wheat tortillas (choose gluten free tortillas if you are intolerant to gluten)
1 large sweet potato (550 gr.), peeled and cut into 1,5 cm cubes
2 portobello mushrooms, de-stemmed
1/3 cup raw cashews
a few spring of cilantro
jalapeños, thinly sliced
lime
sea salt & black pepper to taste
1 large sweet potato (550 gr.), peeled and cut into 1,5 cm cubes
2 portobello mushrooms, de-stemmed
1/3 cup raw cashews
a few spring of cilantro
jalapeños, thinly sliced
lime
sea salt & black pepper to taste
SPICE MIX
1 tbsp paprika
1 tbsp cinnamon
1 tsp cumin powder
1/2 tsp fine sea salt
1/2 tsp powdered ginger
1/4 tsp vanilla powder
1/4 tsp cayenne pepper
1 tbsp paprika
1 tbsp cinnamon
1 tsp cumin powder
1/2 tsp fine sea salt
1/2 tsp powdered ginger
1/4 tsp vanilla powder
1/4 tsp cayenne pepper
PICO DE GALLO
1 medium ripe tomato, finely chopped
1/4 cup cucumber, deseeded and finely chopped
1/4 cup raw corn kernels
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 garlic clove, center germ removed and crushed with a garlic crusher
10 sprigs of cilantro, finely chopped
1 tsp dried oregano
1/2 tsp coarse sea salt
black pepper to taste
1 medium ripe tomato, finely chopped
1/4 cup cucumber, deseeded and finely chopped
1/4 cup raw corn kernels
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 garlic clove, center germ removed and crushed with a garlic crusher
10 sprigs of cilantro, finely chopped
1 tsp dried oregano
1/2 tsp coarse sea salt
black pepper to taste
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
- Pre-heat your oven to 430ºF | 220ºC.
- Turn on your grill (if you don't have one, you may grill the mushrooms in a grill pan on high heat).
- Prepare the pico de gallo by combining all of the ingredients in a bowl.
- Place the bowl in the fridge while you prepare the rest of your meal.
- Combine all the ingredients for the spice mix in a small bowl or jar and mix thoroughly.
- Place the sweet potato cubes in a large mixing bowl and sprinkle 1 heaped tablespoon of the prepared spice mix.
- Toss the potatoes in the bowl to make sure they are evenly coated with the spices.
- Scatter the potatoes in a large baking tray lined with parchment paper. Make sure the cubes are not touching each other (a bit of a pain, but totally worth it).
- Place the tray in the oven for 25 minutes.
- While the potatoes are baking, season the gill side of the portobello mushrooms with sea salt and black pepper and place them on your grill.
- Grill for 3-4 minutes on each side or until they are cooked through and a bit charred on the edges.
- Remove the mushrooms from the heat and slice them.
- Toast the cashews for a couple of minutes on a dry pan on high heat, always tossing them to make sure they don't burn.
- Gather all of the components, assemble your tacos and enjoy!
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