Description
These tacos are a recomposition of the sweet potato tortas recipe from my book, The Minimalist Kitchen. I got the idea of serving fries on a taco from a local restaurant who serves fries on their gyros. If they can do it, so can we. To learn more about recomposing meals, head this way.
Ingredients
Fries:
- 1/2 a bag (7.5 oz) Alexia Sweet Potato Fries
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. kosher salt
- dash of cayenne (optional)
Quick Pickled Cabbage:
- Follow this recipe>
Refried Black Beans:
- Recipe in The Minimalist Kitchen (pg. 186) or 2 cans storebought
Chipotle Mayo Sauce:
- 1/4 c. high quality mayo
- 1 tsp. chipotles in adobo
- 1 tsp. fresh lime juice
Garnishes:
- 8–12 corn tortillas, charred
- 1–2 diced avocados
- 1/4 c. chopped cilantro
- 1 jalapeño, sliced
- sprinkle of cotija
Instructions
Make the fries. Bake the Sweet Potato Fries according to package instructions. Halfway through baking, add the cumin, chili powder, and salt. Carefully stir to coat, and return to oven to finish baking.
Make the quick pickled cabbage. This can be done 1 month in advance. Feel free to sub in radishes or red onions in the pickling solution.
Make the refried black beans. This can be done 4 days in advance. Reheat just before serving.
Make the chipotle mayo sauce. Stir together all the sauce ingredients. This too can be made in advance. Store in fridge and shake (or stir) well before serving.
Prepare the garnishes. Heat to tortillas over a gas flame until charred. Place in a tortilla warmer or cover in a kitchen towel to steam. (If working on an electric cook top, cook in a preheated hot pan.) Prepare remaining toppings. To serve, add a generous shmear of refried black beans to the tortilla. Top with a handful of sweet potato fries and pickled cabbage. Add remaining garnishes as desired, plus a drizzle of sauce.
Notes
My sister made spicy pepita seeds once when we were visiting, and I think they’d be really nice on this taco as added crunch. Here’s a recipe to try.
- Prep Time: 20 minutes
