Are you ready to tantalize your taste buds with a vibrant and delicious twist on taco night? Say hello to Sweet Potato Mushroom Radish Slaw Tacos! This vegan delight not only bursts with flavor but also brings a colorful array of textures to your plate. Perfect for a quick weeknight dinner or a fun gathering with friends, these tacos are sure to impress even the pickiest eaters. With just 35 minutes from prep to plate, you'll discover how easy it is to create a meal that's both satisfying and wholesome. Dive into this recipe and elevate your taco game to a whole new level!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 cup mushrooms, sliced
- 1 cup radishes, julienned
- 1 tablespoon olive oil
- 8 corn tortillas
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash the sweet potatoes, radishes, and mushrooms thoroughly. Peel the sweet potatoes and dice them into small, even cubes. Slice the mushrooms and julienne the radishes.
- In a large mixing bowl, combine the diced sweet potatoes, sliced mushrooms, and julienned radishes. Drizzle with the olive oil and season with salt and pepper to taste. Toss everything together until the vegetables are well coated with oil and seasoning.
- Heat a large skillet over medium heat. Once hot, add the sweet potato mixture to the skillet. Spread it out in an even layer and let it cook for about 5 minutes without stirring to allow the sweet potatoes to begin browning.
- After 5 minutes, stir the mixture gently and continue to cook for an additional 5-10 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through, and the mushrooms have released their moisture and are browned. Taste and adjust seasoning with more salt and pepper if necessary.
- While the vegetables are cooking, heat another skillet over medium heat. Place the corn tortillas in the skillet, one at a time, and warm them for about 30 seconds on each side until they are pliable and slightly toasted.
- Once the sweet potato mixture is ready, remove it from the heat. To assemble the tacos, take a warm tortilla and fill it with a generous portion of the sweet potato, mushroom, and radish mixture. Repeat with the remaining tortillas and filling.
- Serve the tacos immediately, garnished with additional radishes or fresh herbs if desired. Enjoy your Sweet Potato Mushroom Radish Slaw Tacos!
Tips
- Prep Ahead: To save time, chop your sweet potatoes, mushrooms, and radishes ahead of time and store them in the fridge. This way, you can whip up your tacos in no time!
- Customize Your Fillings: Feel free to add other veggies you love, such as bell peppers or zucchini, to the mix for added flavor and nutrition.
- Perfectly Warm Tortillas: For the best texture, make sure to warm your corn tortillas just enough to make them pliable but not too crispy. This will help them hold the filling without tearing.
- Add Some Spice: If you like a kick, consider adding some chili powder or cayenne pepper to the sweet potato mixture for an extra layer of flavor.
- Garnish Creatively: Elevate your tacos by garnishing with fresh herbs like cilantro or parsley, or add a squeeze of lime for a refreshing zing.
- Make it a Meal: Serve your tacos with a side of avocado or a simple salad for a complete and satisfying meal.Enjoy your cooking adventure and savor every bite of these delightful tacos!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
