Mexican Taco with Sweet Corn and Sweet Potato
25-30 mins
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)
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.