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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
My favourite! The combination of the tangy and spicy Vindaloo sauce with roasted sweet potatoes, cool sour cream and crunchy radish slaw is unbeatable. Easiest tacos ever and a super hit every time I serve it. A must for Taco nights! —MasalaMama
Ingredients
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1 jar
Masala Mama Vindaloo Simmer Sauce https://food52.com/shop...
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1 pound
sweet potatoes, peeled and cubed
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2 tablespoons
olive oil
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1 small container
sour cream or coconut yogurt, for garnish
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1 bunch
radishes, sliced thin, for garnish
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Tortillas (also great on tortilla chips)
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Salt and pepper
Directions
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Preheat oven to 400°. Toss the sweet potatoes with oil, salt and pepper. Arrange in a single layer on a lined baking sheet. Roast for about 20 minutes, tossing halfway until the sweet potatoes are caramelized at the edges and fork tender.
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In a small sauce pan, heat Masala Mama Vindaloo Sauce.
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Heat your tacos on a hot cast iron skillet, adding a small amount of ghee/butter or olive oil, about 30-40 seconds on each side.
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To assemble, spread the Masala Mama Vindaloo Sauce down the middle of each tortilla. Top with roasted sweet potatoes, garnish with a dollop of sour cream and a few slices of radish. Serve immediately.
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