These Tacos add a modern, healthy twist to a classic by using sweet potato as a main ingredient. Easy to make and delicious.
Ingredients:2-3 medium sized sweet potatoes 3 splashes of virgin olive oil for coating 100-150 ml of your BBQ sauce of choice 1 red cabbage 1 red onion 200 ml water 65 g indian sugar 6 ml red wine vinegar 2 tomatoes a bunch of coriander salad 1 package small tortillas
- Split the sweet potatoes in the middle and then lengthwise so that you can get little boats. Don't peel it. Put the sweet potatoes on a baking tray on top of the baking sheet with the crust side down and lubricate with olive oil. Sprinkle with salt. Roast the sweet potato halves in a 225 degree oven for about 15-30min until completely tender. Allow to cool. Scrape the inside of the sweet potatoes into a bowl (discard the crust) and add the BBQ sauce. Mix to a smooth mass, taste and add salt if necessary.
- Slice the red cabbage and red onion into thin slices. Put it in a bowl. Bring the water, Indian sugar and red wine vinegar to a boil in a saucepan. Pour the pickle broth over the red cabbage and red onion. Let impersonate for about half an hour.
- Dice the tomatoes. Rinse and tear the salad.
- Assemble the salad, pulledbatate, pickled red cabbage and onion, diced tomato and coriander in the tortilla pancakes.