1. Preheat oven to 400. Line a baking sheet with foil.
Toss the sweet potato with chili powder, onion powder, salt and 1
tablespoon of olive oil and place in an even layer on the prepared baking sheet. Roast 20 minutes.
2.
Meanwhile, heat the remaining tablespoon of olive oil in a large
skillet over medium-high heat. Cook onion, stirring often, until
caramelized. Season with salt and pepper.
3. While the onions cook, combine the crema ingredients in a small bowl.
4.
To assemble your tacos, place 2 warmed tortillas on each plate and top
with sweet potato, avocado and caramelized onion. Drizzle with crema and
serve.
Roasted Sweet Potato, Avocado and Caramelized Onion Tacos with Cilantro-Lime Crema
Serves 4
All you need:
2 large sweet potatoes, peeled and diced
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons olive oil, divided
2 large yellow onions, sliced thin
1 large (or 2 small) ripe avocados, peeled, pitted and cubed
8 corn tortillas, warmed
Crema
1 cup sour cream
1/2 bunch cilantro, chopped
Juice and zest of 1 lime
1 teaspoon sriracha
1/4 teaspoon salt
All you do:
1. Preheat oven to 400. Line a baking sheet with foil. Toss the sweet potato with chili powder, onion powder, salt and 1 tablespoon of olive oil and place in an even layer on the prepared baking sheet. Roast 20 minutes.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook onion, stirring often, until caramelized. Season with salt and pepper.
3. While the onions cook, combine the crema ingredients in a small bowl.
4. To assemble your tacos, place 2 warmed tortillas on each plate and top with sweet potato, avocado and caramelized onion. Drizzle with crema and serve.