Cumin Sweet Potato Tacos with Cilantro Lime Slaw

Last weekend my husband and I went on a staycation.  Spending time with my hubby is really one of my favorite things.  I really wish we could make a living out of traveling and spending time together.  Taking a break from everyday life no matter if you travel far away or stay close to home is really important.

We went out to eat, saw a comedy show, took some late dips in the pool, went to a movie, and enjoyed our time together.  At the movie we met my in-laws and then grabbed lunch after.  At lunch they were telling me about how much they read food labels now.  My mother-in-law used to love going out for frozen yogurt until they read what was in it and quite cold turkey.  I was so enjoying listen to all of this!  For someone that is so passionate about getting people to eat read food it was music to my ears.  They even told me that when I first started switching to organic that they thought I was crazy. (uh oh) But now they needed to apologize because they see now that I was right.  (insert heavenly music here).  How fantastic is that?  I never pushed or told them what to eat but they saw what I was doing and came to the realization on their own.  It can happen.

Anyway, by far one of our favorite cuisines to make at home is Mexican.  We love all things Mexican and usually find we enjoy the recipes we make at home way more than in any restaurant.  I made these tacos for us the other day and made the sweet potato ones for myself and made my husband a fish taco version.

I enjoyed the sweet potato ones so much that I made them again the very next day.  Sweet potatoes are so nutritious that I include them a few times per week into my diet.  I make fries, add them into salads, make burgers out of them, and now tacos.  So you will have to excuse all of the sweet potato recipes I post, but I love them so much!

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2

Author Sara

Ingredients

• 1 Large sweet potato washed and cubed into 1/2 inch pieces (I leave the skin on for fiber)
• 1 tsp coconut oil
• 1 tsp cumin ground
• 1/2 head medium size red cabbage shredded
• 1 large carrot cut into julienne slices
• 1/2 red pepper seeded and cut into thin slices
• 1/2 cup loosely packed cilantro leaves chopped
• juice 1 lime
• 2 Tbsp olive oil
• 1/4 tsp salt
• 4 Tbsp cilantro cream
• 4-6 corn tortillas

Instructions

1. Preheat the oven to 400 degrees.
2. On a lined baking sheet, place the sweet potatoes and coat with coconut oil and cumin.
3. Spread the coated potatoes into a single layer on the sheet.
4. Bake for about 20 min until tender and golden brown.
5. While the potatoes are cooking add all of the slaw ingredients together: cabbage, carrot, pepper, cilantro, lime, oil, and salt. Mix to combined.
6. On each tortilla shell or just in a bowl top with sweet potatoes, slaw, and cilantro cream.
7. Slaw keeps in the fridge for a few days.

Recipe Notes

*Choose all organic ingredients when possible.