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Root-Vegetable Tacos with Lime-Cilantro Cream
2 sweet potatoes, peeled and chopped
4 parsnips, peeled and cut into 1/4-inch (6-mm.) dice
2 Tbs. canola oil
1 Tbs. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
1/2 cup (4 oz./125 g.) sour cream
1/4 cup (1/3 oz./10 g.) finely chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Salt and freshly ground pepper
6 tomatillos, husked and halved
1 jalapeno chile, halved lengthwise and and seeded
1/4 cup (1/3 oz./10 g.) fresh cilantro leaves
1/4 white onion, roughly chopped
1 clove garlic
Salt and freshly ground pepper
10-12 small corn tortillas, warmed

1. Preheat the oven to 450 F (230 C). Line a baking sheet with parchment paper. Put the sweet potatoes and parsnips in a bowl. Add the oil, cumin, coriander, chili powder and 1/2 teaspoon salt. Transfer the vegetables to the prepared sheet and spread in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.
2. Meanwhile, to make the lime-cilantro cream, in a small bowl, stir together the sour cream, cilantro and lime juice. Season with salt and pepper.
3. To make the tomatillo salsa, preheat the broiler. Arrange the tomatillos and the jalapeno cut side down on a baking sheet. Broil until charred, about 7 minutes. Let cool briefly. Place the tomatillos, jalapeno, cilantro, onion and garlic in a blender and puree. Season with salt and pepper. Transfer to a small bowl.
4. Top the lime-cilantro cream with cilantro. Place 3 tablespoons of the root vegetables on each tortilla, top with the salsa, and serve, passing the lime-cilantro cream at the table.


Recipe Comments

Nov 17th 2013
This recipe works equally well with sweet potatoes and roasted peppers!
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