Charred corn and sweet potato tacos
Prep
25 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
25 min
Cook
20 min
Serves
4
Skill
Using charred corn and sweet potato these tacos take an age old family favourite to a whole new level. experience this new recipe twist and never look back!
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Looking for more healthy recipes? Explore our collection of over 500 healthy, dietitian approved recipes and subscribe to Recipe of the Week for free weekly recipe inspiration!
Ingredients
- 250g silken firm tofu, drained well
- 125mL So Good Soy Milk Regular
- 1 tsp smoky paprika
- ½ tsp Dijon mustard
- 15mL lemon juice
- 400g sweet potato (skin on), cut into thin wedges
- 2 medium corn cobs
- 1 avocado, chopped
- 1 medium red capsicum, seeded and chopped
- 2 tbs chopped coriander
- 150g shredded red cabbage
- 8 small corn tortillas
Nutrition per serving
1922 kJ
energy kj
15.6 g
protein
1.9 g
saturated fat
16.1 g
dietary fibre
64.2 g
carbohydrate
16.5 g
sugars
89 mg
sodium
Method
- Place drained tofu, So Good Soy Milk Regular, paprika, dijon and lemon juice in a food process or blender. Blend until smooth. Cover and refrigerate until needed.
- Preheat oven to 200C. Place sweet potato wedges on a lined baking tray and spray with olive oil spray. Bake for 15-20 minutes until tender and golden. Remove and keep warm.
- Heat a barbecue or char-grill plate over high heat. Cook corn cobs, turning regularly until slightly charred, then remove from heat, allow to cool for 5 minutes before slicing kernels from cobs. Set aside.
- Gently combine chopped avocado with capsicum and coriander.
- To serve, warm tortillas. Top with roasted red cabbage, sweet potato, avocado salsa, charred corn and a drizzle of smoky paprika aioli. Garnish with extra coriander and lime wedges if desired.
- 250g silken firm tofu, drained well
- 125mL So Good Soy Milk Regular
- 1 tsp smoky paprika
- ½ tsp Dijon mustard
- 15mL lemon juice
- 400g sweet potato (skin on), cut into thin wedges
- 2 medium corn cobs
- 1 avocado, chopped
- 1 medium red capsicum, seeded and chopped
- 2 tbs chopped coriander
- 150g shredded red cabbage
- 8 small corn tortillas
Nutrition per serving
1922 kJ
energy kj
15.6 g
protein
1.9 g
saturated fat
16.1 g
dietary fibre
64.2 g
carbohydrate
16.5 g
sugars
89 mg
sodium
- Place drained tofu, So Good Soy Milk Regular, paprika, dijon and lemon juice in a food process or blender. Blend until smooth. Cover and refrigerate until needed.
- Preheat oven to 200C. Place sweet potato wedges on a lined baking tray and spray with olive oil spray. Bake for 15-20 minutes until tender and golden. Remove and keep warm.
- Heat a barbecue or char-grill plate over high heat. Cook corn cobs, turning regularly until slightly charred, then remove from heat, allow to cool for 5 minutes before slicing kernels from cobs. Set aside.
- Gently combine chopped avocado with capsicum and coriander.
- To serve, warm tortillas. Top with roasted red cabbage, sweet potato, avocado salsa, charred corn and a drizzle of smoky paprika aioli. Garnish with extra coriander and lime wedges if desired.