Turkey Tacos with Chipotle Sweet Potato Filling
Happy Cinco De Mayo! I’ve never really understood why this holiday is a thing here, but whatever. Any holiday that celebrates with tacos is a holiday I can get down with.
I’ve talked about this before, but I’ve never been a taco person. They’re way too messy for me. I’m enough of a mess as it is, I don’t need guacamole landing on my crotch at an overpriced and mediocre Taco Tuesday. That’s why I came up with a taco recipe! I can enjoy these in the privacy of my own home and no one has to know how much of a mess I am. It’s really a win-win-win all around.
However, I have always been a fan of Mexican food. Specifically bean burritos. Though my family would pretty regularly go to the local Mexican joint for some quality Mexican food, my Mexican palate wasn’t exactly pristine. On the reg, I’d throw a glob of canned refried beans on a Mission tortilla, throw some cheddar on top, and microwave it for dinner. If I was feeling fancy, I’d put salsa on top. This was my pre-yoga snack for a time in college. Think about that.
Anyways, times have changed, but sometimes I miss the comfort of a bean burrito. In making this recipe, I sought to replace the refried beans with something of similar texture. And it hit me! Sweet potato mash. Sweet potato goes with everything, right?
If you only take one thing away from this post, let it be the tortilla swap. If you haven’t tried Siete Foods tortillas, you’re seriously missing out. They’re a total game-changer in the paleo community (and greater food industry, mark my words). It’s really hard to find quality tortillas. Most tortillas are full of crap ingredients, even the “corn” tortillas. They’re often a blend of corn and wheat and are almost always GMO. Damn food industry. Siete Foods is different. Their tortillas have 8 real food ingredients (one of which is water….does that even count??) and they’re the real deal. If you don’t want to spend $9 on a pack of tortillas, I feel you. Use a blanched collard wrap or lettuce boat! You really can’t go wrong here, unless you’re still buying flour tortillas from Kroger. Stop that.
INGREDIENTS:
Taco Meat
- 1 red bell pepper
- 1/2 large yellow onion
- 2 tablespoons coconut oil, divided
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon pink himalayan salt
- 1 can tomato paste
Sweet potato filling
- 1 medium sweet potato
- 1 teaspoon pink himalayan salt
- 2 teaspoons chipotle powder
- 1 teaspoon garlic powder
Extras (all optional)
- Siete foods tortillas (could sub for blanched collard wrap or romaine boat)
- chopped romaine
- chopped tomatoes
- sliced jalapeños
- salsa of choice
- sliced avocado
- fresh cilantro
- lime juice
INSTRUCTIONS:
- Preheat oven to 400°.
- Wash and pierce sweet potato with a fork. Wrap in foil and bake for 40-45 minutes, or until mushy.
- In the meantime, heat 1 tablespoon coconut oil in a large skillet over medium heat. Add chopped onion and bell pepper. Sauté until onion becomes translucent (about 7-8 minutes). Set aside.
- Add the remaining tablespoon of coconut oil to the skillet. Add ground turkey and break apart using a large wooden spoon. Or whatever. Let’s be honest, I do most of my cooking with a spork.
- Once turkey is about half way cooked through, add all spices and distribute evenly. Once turkey has fully cooked, add the onion, bell pepper, and tomato paste until mixed well. Turn off heat and set aside.
- Remove skin from sweet potato. Using a food processor or immersion blender, blend sweet potato into a smooth mash. Add spices and blend until well combined.
- Heat Siete tortillas in the skillet or microwave, depending on your level of laziness.
- Assemble! Layer the chipotle sweet potato mash on the bottom of the tortilla. Add the taco meat then any toppings you’d like. Finish with some fresh cilantro and squeeze of lime juice.
