A friend of mine in Phoenix introduced something to me that I never had before. Potato Tacos! Yes, you heard that right. She claimed that her mom would make it to feed their family: it was inexpensive, tasty, and enjoyed by all. Her mom would make the potatoes just like hash browns, and serve them with the tortillas and all the fixings of a taco. My friend would claim “Potato Taco Nights” and invite all over for dinner. All who would come would bring something to contribute. I, of course, brought the dessert. It was a fun get together and a meal my husband & I loved and have made many times since. So here is my version of Potato Tacos. Made with Sweet Potatoes which gives it a nice texture, but I spiced them up a bit. I also love to serve Cabbage with tacos (any kind of tacos for that matter). Cabbage is something that I picked up living in Phoenix that is done a lot there and offers a great crunch, flavor, and keeps its texture well in a taco. I hope you all try this and enjoy it like my husband and I have. But feel free to add what you like: be it cheese, salsa, fresh tomatoes, or cilantro.
Sweet Potato Tacos (Feeds 4)
2 Sweet Potatoes, peeled and cubed
1 onion, chopped small
¼ tsp of Ground Red Pepper
2 tbsp of Olive Oil
Sea Salt and Black Pepper to taste
Corn Tortillas (2 per taco)
First, over high heat place a non-stick pan and heat through. Pour in your olive oil and then add your onions and sweet potatoes. Sauté a bit and stir well. Season with sea salt, black pepper, and ground red pepper. Let it all simmer a bit, and then pour about ½ cup of water into pan. Cover and let it all steam and simmer until the water is evaporated.
Next, when water has cooked out; continue to sauté so that your sweet potatoes brown a bit. You are looking for your onions to be caramelized and your sweet potatoes to be tender. You should then also wrap a stack of corn tortillas in foil and place in an oven that is heated to 250 degrees. You are looking to warm them up, nothing more.
Finally, to assemble your tacos place at least two corn tortillas down and smear a bit of sour cream on it. Place a spoonful or two of your cooked sweet potatoes over that. Dash some hot sauce over them, and top it with some guacamole and cabbage. Eat while still warm.