I'm just pleased as punch with myself right now. It's kind of disgusting how proud of myself I am over this recipe. These are just about the best darn tacos I've ever made, and I would put them up against just about any restaurant's.
As you may know, I'm participating in a 500 Taco Summer (though I'm expecting my number to be just upwards of 100). Tacos can be surprisingly cheap, easy, and healthy to make at home, so I've prepared most of the 30 I've eaten so far myself. I wanted to experiment with more vegetable varieties and remembered some yam tacos I loved at a Seattle Mexican joint, Agua Verde. They may have been the only decent thing on the menu, but they were very good. I figured I could make my own version. And boy did I ever!
I started with some tips from Cook's Country on successfully roasting sweet potatoes and tweaked it for my needs. They suggest double roasting sweet potato wedges - first on a rack at a lower temperature, then on a preheated cookie sheet at a high temperature. I adjusted the time for smaller pieces better to fill tacos and created my own seasoning mix. Then I threw together a lime crema that is so slurpilicious you'll want to eat it out of the bowl with a spoon.
As for the cheese, I tried mine with both queso fresco and cotija. Both were excellent, but I liked the salty squeak of the cotija a little better with the sweetness of the potatoes. If you can't find cotija at your local grocer, try substituting queso fresco, feta, ricotta salata, or cheese curd crumbles. This recipe makes four tacos, enough for two people. It doubles easily.
Roasted Sweet Potato Tacos with Lime Crema
Roasted Cumin Sweet Potato filling:
|I used one yellow sweet potato and one orange. Purple would work great, too.|
|Front taco topped with crumbled cotija. Back taco topped with chopped queso fresco.|