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5 from 2 votes

Indian-Inspired Sweet Potato Tacos

To reheat the sweet potatoes and cauliflower, put them back in the air fryer or oven at 350° for 5 (air fryer) or 10 (oven) minutes.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian, Mexican
Servings: 6
Author: Jenné Claiborne

Equipment

Ingredients

Coconut Curry Sauce

  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1 ” knob fresh ginger minced
  • 14 oz can full fat coconut milk
  • 1 tsp salt

Crispy Sweet Potatoes & Cauliflower

  • 2 tsp curry powder
  • 1 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin seeds
  • 1/2 tsp cayenne pepper + more if you like it spicy
  • 1 large sweet potato cubed (peeling optional)
  • 1 medium head of cauliflower chopped (you can use the small leaves and as much of the stalk as you'd like)
  • 2 tsp coconut oil

Jackfruit

  • 1 can unripe green jackfruit drained & pulled apart (do not use jackfruit in syrup)
  • 1 tsp coconut oil

Carrot Cabbage Slaw

  • 1 large carrot shredded
  • 1/2 head of cabbage shredded
  • 2 tbsp fresh lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp cumin seeds
  • ½ tsp salt
  • ¼ cup extra virgin olive oil or avocado oil

To serve

Instructions

Curry Sauce

  • Warm 1-2 tbsp oil in a saucepan on medium-high heat.
  • Add the curry powder, turmeric, paprika, cumin seeds, and coriander seeds. Toast for about 20-30 seconds, stirring a bit.
  • Add the onions, garlic, and ginger. Sauté until onions are translucent on medium heat, about 5 minutes.
  • Add the coconut milk and salt, and bring to a simmer.
  • Simmer for 10 minutes.
  • Add lime juice.
  • Allow to cool until safe enough to blend.
  • Transfer to the blender, and blend until smooth, about 20-30 seconds if you’re using a Vitamix.
  • Season to taste with more salt and lime.

Sweet Potatoes & Cauliflower

  • Combine the spices in a small bowl, and stir well.
  • Place the sweet potatoes and cauliflower in a mixing bowl, and add 2 tsp of coconut oil (1 full tbsp if you're roasting them in the oven), toss.
  • Sprinkle on about 2/3 of the spice blend, and toss again.
  • Following your air fryer instructions, fry the vegetables at 375° for 10 minutes.
  • Stir, then fry another 10 minutes, or until sweet potatoes are tender and cauliflower is crunchy. NOTE: Depending on the size of your air fryer, you may need to do this in batches.
  • If you are roasting the veggies, spread them on a baking sheet and roast at 375° for about 40 minutes.

Jackfruit

  • Toss the jackfruit with 1 tsp coconut oil, then with the remaining spice blend.
  • Air fry for 10 minutes, until edges are crispy.

Carrot Cabbage Slaw

  • Place the carrots and cabbage in a mixing bowl.
  • Combine the remaining ingredients in a jar with lid. Shake well to blend.
  • Pour over the carrots and cabbage, and lightly massage with your hands.

Assemble Tacos

  • Serve tacos in warm tortillas filled with the sweet potato, cauliflower, and jackfruit, and topped with the curry sauce and slaw. Garnish with fresh cilantro and jalapeño pepper slices.

Video

Nutrition

Calories: 473kcal | Carbohydrates: 51g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1298mg | Potassium: 957mg | Fiber: 11g | Sugar: 12g | Vitamin A: 7545IU | Vitamin C: 80mg | Calcium: 150mg | Iron: 4mg