This recipe was inspired by a local taco eatery in Southern California that makes mashed potato tacos.
Talk about comfort food! I created a healthier version using mashed sweet potatoes which adds a burst of color and flavor. Topped with rich and creamy macadamia cream, this dish is going to become a favorite in your household.
- 2 c. diced sweet potato (1 large sweet potato)
- 1/4 c. almond milk (silk brand unsweetened original)
- 2 c. cooked brown rice* (see recipe)
- 1/2 c. chopped red onion
- 1/2 c. vegetable broth
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 10 Corn Tortillas
- 1/2 chopped red onion
- 1 cup chopped tomato
- 1 cup chopped cilantro
- 1 avocado sliced
- 1 cup finely shredded purple cabbage
- 5 limes, halved
- Macadamia Sour Cream (See Recipe)
Macadamia Sour Cream:
- 1/2 cup soaked macadamia nuts (soaked in water for at least two hours and drained)
- 6T. water
- 2T. lemon juice
- 1 T. grape seed oil
- 1/4 t. lemon zest
- 1/4 t. salt
- 1/2 clove garlic
- Place the sweet potatoes in boiling water and cook until tender enough to mash, about 15 minutes.
- Drain potatoes and place in boil. Add almond and mash or mix with blender until you achieve the consistency of mashed potatoes. Add salt and pepper to taste.
- Saute the onion and rice in the vegetable broth on medium heat until the onion is translucent about five minutes. Add cilantro and juice of lime. Set aside.
- Place ¼ cup of mashed sweet potato mixture on each tortilla. Place 1/8 cup of rice mixture on top of potato mixture. Add garnishes and a squeeze of lime for a fresh and authentic flavor. Serves five people, two tacos each.
- Sour Cream — Mix all ingredients in small food processor except oil. When ingredients are fully blended, slowly pour oil in steady stream until mixture is fully blended. Makes approximately 8 T. of sour cream.