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
1 small container
sour cream or coconut yogurt, for garnish
radishes, sliced thin, for garnish
Tortillas (also great on tortilla chips)
Salt and pepper
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.
In a small sauce pan, heat Masala Mama Vindaloo Sauce.
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.
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.