Sweet potato tacos

DSC_1153

This week, I plan to eat as many whole foods as possible (I may or may not have overdosed on greasy pizza and whiskey this weekend). So, instead of the usual quesadilla with canned beans, cheese and some sort of sauteed veggie mixture I make for a quick meal, I made these sweet potato tacos. They’re tasty, healthy and substantial enough for a post-workout meal.

DSC_1142

Roast a sweet potato for about at hour at 400 degrees. In the grocery store, you will find yams (orange in color and what is commonly mistake for a sweet potato) and actual sweet potatoes (that look conspicuously like yukon gold or russet potatoes). No, the store hasn’t been mislabeling the potatoes all this time. Moving on. Let the sweet potato cool, and slice or mash as desired. Warm corn tortillas in the oven, microwave or in a saute pan, and top with dandelion greens (or arugula), sweet potato, diced avocado, thin slices of radish, salsa and crema. I found Crema Mexicana at Fred Meyer. I am always impressed by their ethnic food and spice selection. Crema is more mild and thin than sour cream. Crumbled cotija or queso fresco would also be good here.

DSC_1149

Advertisements
This entry was published on January 21, 2013 at 9:44 pm and is filed under Meals. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: