Assemble your own tacos with sweet potatoes and veggie fajita, mixed salsas and toppings
Veggie fajita (1)
Sweet potatoes (2)
Remember to wash all vegetables, avocados, herbs, limes etc. thoroughly before cooking.
Remove the lid from the foil trays and heat in a preheated oven at 180 degrees for 15 minutes.
Avocado, 1/2 Onion, 1 Lime, 1/2 Jalapeno, 1/2 Cilantro (3)
Tomatoes, 1/2 Onion, 1 Lime, 1/2 Jalapeno, 1/2 Cilantro (3)
Wash all the vegetables. Split the avocados in half, peel out the stones and scrape out the contents with a spoon. Place in a bowl and mash the avocado well to a coarse consistency with a fork, add a little salt and juice from 1 lime. Remove the stem and seeds from the jalapeno and finely chop the onion, jalapeno and coriander. Mix in the avocado and season with salt and pepper.
Split the tomatoes in half and remove the stem, cut into 1×1 cm. pieces. Place them in a bowl. Add salt, sugar and the juice from 1 lime. Remove the stem and seeds from the jalapeno and finely chop the onion, jalapeno and coriander. Mix it together with the tomatoes and season with salt and pepper.
Corn tortillas (4)
Burnt habanero salsa (5)
Tomato salsa (6)
Pickled red onions (7)
Chipotle crema (8)
Corn tortillas can be heated in two ways:
Heat a pan to medium heat, add a little frying oil and turn the tortillas for 1 minute on each side, remove from the pan and keep warm in a towel.
Divide the tortillas into two portions and wrap them in aluminum foil. Heat in a preheated oven at 180 degrees for approximately 10 minutes. Keep an eye out along the way! Keep warm in a towel.
You are now ready to assemble your tacos at the dinner table. We recommend that you do not use more than 4 elements on each taco so that the flavors do not confuse. A delicious combination is, for example: guacamole, sweet potatoes and pickled red onions. Remember not to fill your taco more than you can get the tortilla to reach. Bon appetite!
Also try our normal Taco Box and enjoy more delicious Mexican tacos.