|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|
|Rajma bean||–||½ cup boiled|
|Garlic||–||3 cloves, crushed|
|For Taco Seasoning|
|Cumin powder||–||1 tsp|
|Chilli powder||–||½ tsp|
|Oregano dried||–||½ tsp|
|Pepper powder||–||½ tsp|
|Garlic powder||–||½ (optional)|
|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.