Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw

Category: 
Main Courses
Seasons: 
October, September, August, July, June

Serves 4

Super easy

Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw

Ingredients

For 1 Batch(es)

For the tacos

  • 2 medium sweet potatoes, peeled and cubed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon(s) chili powder
  • 8 corn tortillas
  • 1 avocado(s), diced
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • Lime wedges, for serving

For the slaw

  • 9 small radishes, sliced into small matchsticks
  • 4 scallions, chopped small
  • 1 gala apple(s), sliced into small matchsticks
  • 1 lime(s), juiced
  • 1/2 teaspoon(s) extra-virgin olive oil
  • 1/2 cup(s) chopped cilantro
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw Directions

  1. Heat the oven to 400° and line a large baking sheet with parchment paper.
  2. Toss the sweet potatoes with the olive oil, chili powder and salt and pepper, then roast in the oven until golden brown—about 25 minutes.
  3. While the sweet potatoes roast, combine the radishes, scallions, apple, lime juice, olive oil, cilantro and salt and pepper in a bowl. Toss to coat, then chill for 30 minutes.
  4. After chilling, season the slaw with additional salt and pepper, if needed.
  5. Assemble each taco with sweet potatoes, slaw and diced avocado. Serve with lime wedges.

Top