2 medium sweet potatoes
Olive Oil
Fancy Hank’s Taco Rub
15 pack – La Tortilleria Nixtamal White Corn Tortillas
Crumbled queso fresco or cotija cheese
Bunch of fresh coriander (chopped)
Lime wedges
Fancy Hank’s Chicken Salt Mayonnaise
Optional:
Diced fresh white onions
Sliced jalapeños
Fancy Hank’s cayenne & watermelon hot sauce
Pan-fried corn for garnish
Method
Prepare the Sweet Potatoes
- Slice the sweet potatoes into rounds or wedges.
- Season with Fancy Hank’s Taco Rub & splash of olive oil
- Roast in the oven at 400°F (200°C) for about 25-30 minutes or until tender and slightly caramelised. Can also use a charcoal grill if available on low heat.
Warm the Tortillas
- In a hot, dry pan, heat each side of the tortilla for about 10 to 20 seconds until hot & soft. Alternatively, place in a hot sandwich press & close the lid – when you see steam, the tortillas are ready (should take 10 to 15 seconds).
Assemble the Tacos
- Spread Fancy Hank’s Chicken salt and Mayo on one side of the tortilla
- Place a few slices of the roasted sweet potato on top.
- Top with crumbled queso fresco or cotija cheese.
- Add fresh coriander for brightness and your choice of toppings. We loved these served with Fancy Hank’s cayenne & watermelon hot sauce, sliced jalapeños & pan-fried corn.
Serve
- Squeeze fresh lime juice & an extra splash of Fancy Hank’s cayenne & watermelon hot sauce over the assembled tacos for a zesty finish.
