Sweet Potato Tacos with Pico de Gallo, Cucumber & Chipotle Sour Cream

Roast Sweet Potato:

Preheat oven to 190°C. Cut sweet potato into 1cm chunks. Toss with spice mix, olive oil, salt and pepper and spread over a lined baking tray. Cook in the oven for 20-25 minutes until golden and tender.

Prepare Ingredients:

Meanwhile, prepare the remaining ingredients. Zest lime and cut into quarters. Peel and finely dice ¹⁄₂ the red onion. Quarter cherry tomatoes. Deseed jalapeno and finely dice. Pick coriander leaves (discarding stems) and roughly chop. Trim cucumber and peel into ribbons using a peeler.

Warm Tortillas:

Heat a grill plate over high heat. Add tortillas, one at a time. Grill for 30 seconds-1 minute per side, until warmed through.

Prepare Toppings:

In a small bowl, combine sour cream and chipotle in adobo (to taste) and mix well. In another bowl combine tomatoes, red onion, lime zest, coriander and jalapeno (all to taste). Squeeze over lime juice (to taste) and a drizzle of olive oil. Mix well and season with salt and pepper.

You Plate It:

Serve tortilla with a pile of cooked sweet potato, topped with cucumber ribbons, salsa and chipotle sour cream. Garnish with any remaining coriander and lime wedge. Enjoy!