Mexican Taco with Sweet Corn and Sweet Potato
Mexican Taco with Sweet Corn and Sweet Potato
25-30 mins
2
 |
 2 |
|
| Flour | – | 1 cup |
| Sweet potato | – | 2 no, boiled and cut into cubes |
| Cabbage | – | ¼, finely shredded |
| Lemon juice | – | 1 tbsp |
| Lemon | – | 2 no, cut into wedges |
| Coriander | – | ¼ cup, chopped |
| Sweetcorn | – | 1 cup |
| Rajma bean | – | ½ cup boiled |
| Garlic | – | 3 cloves, crushed |
| Yogurt | – | 2 tbsp |
| Salt | to taste | |
| Pepper | to taste | |
| For Taco Seasoning | ||
| Cumin powder | – | 1 tsp |
| Chilli powder | – | ½ tsp |
| Salt | – | a pinch |
| Oregano dried | – | ½ tsp |
| Pepper powder | – | ½ tsp |
| Garlic powder | – | ½ (optional) |
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| In a bowl mix flour and salt and using warm water make a soft dough. Cut small balls from the dough to make the taco. Roll the balls in the shape of taco and cook on a pan until golden and crispy from both sides. This is the taco base. In a bowl add sweet potato and taco seasoning and mix well and set to marinate. In a bowl add red cabbage, lemon juice and salt and set aside to pickle. In a pan heat oil and sauté sweet corn until slightly charred. Add black beans and season with salt and pepper. Finish with lemon juice. In a different pan heat oil and quickly stir the sweet potato until a bit charred. Take a taco base and put a portion of sweet potato, sweetcorn mixture and pickled cabbage. Top with a little yogurt. Garnish with mashed avocado (optional) and serve. |