Roasted Sweet Potato and Cauliflower Tacos with Chipotle Sauce
Sweet potato cubes and cauliflower florets roasted together on one hot sheet pan, piled into charred corn tortillas with a five ingredient chipotle sour cream sauce and quick pickled red onions.
Servings 4 servings
Ingredients
Roasted Vegetables
- 1 ¼ pounds sweet potatoes peeled and cut into ½ inch cubes
- 1 medium head cauliflower cut into small florets, about 1 ½ inches
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Chipotle Sauce
- ¾ cup sour cream full fat
- 1 to 2 chipotle peppers in adobo plus 1 teaspoon of the adobo sauce
- 2 tablespoons lime juice fresh
- 1 small clove garlic
- 1 teaspoon maple syrup
- ¼ teaspoon kosher salt
Quick Pickled Onions
- 1 small red onion very thinly sliced
- ½ cup white vinegar
- 2 teaspoons sugar
- ½ teaspoon kosher salt
To Serve
- 12 corn tortillas
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Pickle the Onions
- Pack the thinly sliced red onion into a jar or small bowl.
- Warm the vinegar with the sugar and salt just until they dissolve, pour it over the onion, and press the slices under the liquid. Leave on the counter at least 30 minutes.
Roast the Vegetables
- Heat the oven to 425 degrees F.
- Toss the sweet potato cubes and cauliflower florets with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.
- Spread in a single layer on a large unlined sheet pan with space between the pieces. Use two pans rather than crowding one.
- Roast 20 minutes, stir and turn everything so the pale faces come down onto the metal, then roast 10 to 12 minutes more, until the cauliflower tips are browned and the sweet potato is soft with dark corners.
Make the Sauce
- Blend the sour cream, chipotle peppers and adobo, lime juice, garlic, maple syrup, and salt until completely smooth and pale orange. Start with one chipotle, taste, and add the second if you want more heat.
- Thin with a teaspoon of water at a time if the sauce is too stiff to ribbon off a spoon.
Assemble
- Char the corn tortillas directly over a medium gas flame for about 20 seconds per side, or in a dry cast iron skillet over medium high heat for 30 seconds per side, until blistered in spots.
- Stack the charred tortillas in a clean kitchen towel and fold it over so they steam soft while you finish.
- Fill each tortilla with the roasted vegetables, add pickled onions, spoon the chipotle sauce over the top, and finish with cilantro. Serve with lime wedges.
Notes
- Cut size is what lets them share a pan: ½ inch sweet potato cubes against 1 ½ inch cauliflower florets finish within a couple of minutes of each other.
- Do not crowd the pan: Crowded vegetables steam. Two pans beat one full one.
- Sauce last: Spoon it over the filling, never onto the bare tortilla, or the tortilla softens.
- Heat control: One chipotle is warm, two is properly spicy. Add the second after tasting.
- Dairy free: Blend ¾ cup cashews soaked 20 minutes in hot water with ¼ cup water in place of the sour cream.
- Storage: Vegetables 4 days, sauce 1 week, onions 2 weeks, all stored separately. Reheat the vegetables on a sheet pan, not in the microwave.