Unfortunately, veggie tacos usually end up getting a bad reputation, filled most often with overcooked veggies and some sort of meat replacement. Not these tacos – they’re absolutely delicious and you don’t even need to worry if you’re missing meats (just in case that was a concern)…The sweet potatoes are completely balanced out by the fragrant mexican spices and the mushrooms add the slightest bite. I love how quick and easy these are to make and best of all, how bright and healthy they are for you! Enjoy! xo, Anjanee
Sweet Potato Mushroom Tacos + Mango Chili Salsa
2015-10-30 22:27:43
Serves 2
Delicious, healthy, veggie tacos that are filled with flavour
Prep Time
15 min
Cook Time
40 min
Nutrition Facts
Serving Size
888g
Servings
2
Amount Per Serving
Calories 921
Calories from Fat 330
% Daily Value *
Total Fat 38g
59%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 0mg
0%
Sodium 443mg
18%
Total Carbohydrates 138g
46%
Dietary Fiber 26g
103%
Sugars 33g
Protein 18g
Vitamin A
1009%
Vitamin C
156%
Calcium
29%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 large ripe mango, small dice
- 2 small vine ripened tomatoes, small dice
- 1/4 small red onion, finely diced
- 1/2 green chili, finely minced (jalepeno, serrano or thai chili work well)
- 1/2 Tbsp cumin
- 1/8 tsp salt
- 24 oz sweet potatoes, peeled and diced
- 1/8 tsp cayenne pepper
- 1/4 tsp cumin powder
- 1/8 tsp cinnamon powder
- 1/8 tsp chipotle powder
- 3 Tbsp olive oil
- 10 oz cremini mushrooms, sliced
- 2 cloves garlic, finely minced
- salt and pepper
- 6 store-bought or homemade corn tortillas
- avocado, smashed
- fresh chopped coriander to garnish
Instructions
- Combine the mango, tomatoes, red onion, green chili, cumin and salt in a medium bowl. Mix thoroughly and set aside to marinate while you make the filling.
- Preheat the oven to 400°F/200°C. In a baking tray covered with tin foil, toss together the sweet potatoes, cayenne, cumin, cinnamon, chipotle and 2 tbsp of olive oil. Season lightly with freshly ground salt and pepper. Place in the middle of oven and bake for about 30-40 minutes until the potatoes are soft and lightly browned.
- Meanwhile, in a large saute pan, heat the remaining 1tbsp of olive oil on medium high heat. Once hot, add the mushrooms and cook for a couple minutes until they begin to sweat. Add in the garlic and cook for a further 5-6 minutes until golden brown. Season with freshly ground salt and pepper.
- To assemble, spread a tablespoon or so of the smashed avocado onto the tortilla. Layer with the sweet potato mixture, mushrooms, salsa and coriander.
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