Taco Tuesday is here again and this week I’m riding the wave I started last week with Roasted Sweet Potatoes and Plantains with Romesco Sauce. These Sweet Potato Plantain Tacos have the same two key ingredients, but diced smaller and roasted with garam masala, kosher salt and pepper.
Use a plantain that is fully green or, for added sweetness, one that is just turning yellow but is not fully ripe. The garam masala brings warmth and spice without overwhelming. If you’re not familiar with garam masala, you can find it in the baking aisle, or try Feasting at Home’s recipe.
Serve the roasted sweet potatoes and plantains on street taco sized corn tortillas with tahini drizzled on top, cotija or feta cheese, Refrigerator Quick Pickled Red Onions, and some fresh chives.
Sweet Potato Plantain Tacos
Ingredients
- 1 medium sweet potato, diced small
- 1 green or just yellowing plantain, diced small
- 2 T extra virgin olive oil
- 1 t garam masala
- 1/2 t kosher salt
- 1/4 t black pepper
- 16 street taco size corn tortillas
- 1/4 c tahini
- 4 oz cotija or feta cheese, crumbled
- 4 T minced fresh chives
- Refrigerator Quick Pickled Red Onions:
- 1c white vinegar
- 1 T granulated sugar
- 1 T kosher salt
- 1 t black peppercorns
- 1 t fennel seeds
- 3 sprigs fresh dill
- 1 medium red onion, cut in half and sliced very thinly
Directions
- Step 1 Make the Refrigerator Quick Pickled Red Onions ahead at least two hours ahead of time, preferably a day or two in advance.
- Step 2 Pour the vinegar, sugar and salt into a 2 cup Mason jar and microwave without the lid on for 25 seconds.
- Step 3 Put the lid onto the jar and shake until the sugar and salt have dissolved.
- Step 4 Place the dill, peppercorns, fennel seeds and onion into the jar.
- Step 5 If there is any room left, top the jar off with cold water.
- Step 6 Screw the lid on tightly and refrigerate for at least 4 hours before enjoying.
- Step 7 Preheat the oven to 425 degrees F.
- Step 8 Tear off two sheets of aluminum foil and fashion them into small ‘sheet pans’ by folding up an edge around all four sides. Place them both onto the same sheet pan.
- Step 9 On one, place the diced sweet potatoes and on the other, place the diced plantains. Drizzle one tablespoon of olive oil over each, then sprinkle 1/2 t of garam masala, 1/4 t kosher salt and 1/8 t black pepper over each side. Gently toss each with your hands and spread the pieces out evenly.
- Step 10 Roast for 20 minutes and check for doneness. Roast for an additional 5 minutes if necessary. They should be fork tender, slightly blistered and ‘hissing.’
- Step 11 Wrap the tortillas in a small piece of foil and place into the oven for the last five minutes of roasting.
- Step 12 Assemble each plate with two sets of two tortillas. Place a spoonful of potatoes and a spoonful of plantains onto each tortilla stack.
- Step 13 Drizzle your desired quantity of tahini over each, then sprinkle with cheese and top with your desired quantity of pickled onions and sprinkle with chives.
