Now why would anyone post a recipe for tacos? I can't think of a more elastic and widely interpreted dish. All I can tell you is that the texture/flavor mix of my favorite cheap version is really satisfying, and the keys are as follows:
|Hannah Sweet Potatoes: Tan skin, white flesh. Kind of like a yukon gold, but sweeter.|
|La Tortilla Factory Green Chili Tortillas: A magical corn/wheat combo that can take a lot of crisping, but stays chewy and soft. Vegan. Local.|
|Coleslaw that's more vinegary than mayonnaisey: What can you tell from this photo? Nothing. But I can tell you that people who hate mayonnaise like this coleslaw.|
1T dijon mustard
2t maple syrup
3T apple cider vinegar
Half a cabbage, shredded finely
2 carrots, shredded
1 green inion, thinly sliced
Season with black pepper (it shouldn't need any salt)
The Sweet Potatoes
Peel and slice the potatoes about 1/4" thick. Steam for about 10 minutes (til fork tender but not mushy). At this point you can use the potatoes in the tacos, or sear them in a little butter for added flavor.
Heat a large skillet on medium/medium-high. No oil needed. Heat tortillas until golden brown.
At this point you can add any toppings you crave. Some combos I like include a bed of salsa-style refried beans, pepper jack, avocados and tomatoes.
Slaw is good for a few days, as are extra cooked sweet potatoes. So you can make several meals out of this and eat very well for a couple bucks a day.