Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw
Ingredients
For the tacos
- 2 medium sweet potatoes, peeled and cubed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon(s) chili powder
- 8 corn tortillas
- 1 avocado(s), diced
- Sea salt, to taste
- Freshly ground pepper, to taste
- Lime wedges, for serving
For the slaw
- 9 small radishes, sliced into small matchsticks
- 4 scallions, chopped small
- 1 gala apple(s), sliced into small matchsticks
- 1 lime(s), juiced
- 1/2 teaspoon(s) extra-virgin olive oil
- 1/2 cup(s) chopped cilantro
- Sea salt, to taste
- Freshly ground pepper, to taste
Instructions
- Heat the oven to 400° and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with the olive oil, chili powder and salt and pepper, then roast in the oven until golden brown—about 25 minutes.
- While the sweet potatoes roast, combine the radishes, scallions, apple, lime juice, olive oil, cilantro and salt and pepper in a bowl. Toss to coat, then chill for 30 minutes.
- After chilling, season the slaw with additional salt and pepper, if needed.
- Assemble each taco with sweet potatoes, slaw and diced avocado. Serve with lime wedges.
