Gluten Free Sweet Potato Tacos Recipe

Yes, another Mexican Fiesta, and yes, more karaoke!

So I had planned on experimenting with Sweet Potato Gnocchi on Saturday night, but because the last time I attempted to make gluten free gnocchi resulted in mini bricks of heavy rice flour and potato, I was looking for an excuse to get out of it. Saturday morning I found that excuse. Brian and I went to the Boulder Farmer's Market, which they should really rename "The Weekly Gluten Free Expo". I was so full of gluten free cakes, muffins, cookies, breads, crackers, and bars that I thought I was going to have to be rolled home. One of the many gluten free vendors was selling fresh blue corn tortillas - ingredients being blue corn, lime, salt, water, and love. The perfect excuse to get out of making gnocchi - I would make sweet potato tacos instead!

Gluten Free blue corn sweet potato tacos

You could definitely taste the love in these things. They were the most pliable and tasty corn tortillas I have ever had...which really made me wonder if they used the word love as code for gluten containing substance. Not only did these tortillas stay together when shaped into a taco, but they were also beautifully colored! When paired with the orange of the sweet potato and the green of the bell pepper and the red of the salsa, it looked like a platter of happy rainbows. Here's how you can make your own tray of rainbow tacos. 

Sweet Potato Taco Recipe

Rainbow Tacos!

Ingredients

1 large sweet potato/garnet yam

1/2 red onion

1/2 green bell pepper

1 anaheim chili 

Juice of 1 lemon

Corn tortillas (ours were blue!)

Seasoning: taco spices, cumin, cayenne, garlic

Garnish options - green onion, cilantro, cheese, almond cheese, salsa, sour cream or yogurt

Bake your sweet potato - or if you are in a time crunch like I was to make it to karaoke on time, microwave your sweet potato by piercing it with a fork several times and wrapping it with a damp paper towel. Heat for 4 minutes, flip, 4 minutes more, and 1 minute at a time after that if needed. 

Topped with onion flavored yogurt instead of sour cream

Let the potato cool while you prepare the rest. Place your chili on a try in the oven on broil. Rotate ever few minutes until the skin is all blistery on all sides. Let cool. Turn your oven down to 350. Slice up your onion and steam saute it in a couple tablespoons of water in a large frying pan at medium-high heat. Once soft, lower heat to medium and add in your sliced bell pepper. Peel the skin off your chili, dice up and add to onions and pepper. Season to taste, coat with some lemon juice and salsa, and turn to low. Start warming your tortillas on a frying pan at medium high heat. You shouldn't need any oil for this, just flip when they start to bubble or curl, and then remove and stack on a plate. Peel your sweet potato and mash up with some of the above listed spices and a couple spoons of salsa. Assemble your tacos with the tortilla filled with 2 spoons of sweet potato, a scoop of the onions and pepper mix, and cheese. I made almond cheese for brian which I will describe below if you are interested, but I used raw cheese from the farmers market for mine :) Place tacos in a casserole dish and heat in oven for about 5 or so minutes or until your cheese is melted. Garnish with green onion or cilantro, salsa, sour cream, or yogurt like I did. 

This made Brian very happy because it joined his love for sweet potatoes and Mexican into one dish!
I'm glad to share this pretty sweet potato recipe on the potato themed gluten free carnival on The Gluten Free Homemaker's Gluten Free Wednesday. 

Vegan Tacos topped with almond cheese

Almond Cheese - yet another version!

Ingredients

1 cup soaked almonds (peeled if you don't want brown specks in your cheese)

2 cups water

1/2 cup macadamia nuts

1 tbs nutritional yeast

juice of 1 lemon

garlic, onion powder, tumeric, salt

Put soaked almonds and water in a blender and blend starting from low to high for a minute or two. Strain the almond milk out and transfer the pulp to a food processor. When making almond milk you would usually squeeze the pulp dry, but in this case, just let it drain out on its own because you want to keep some of the liquid in the pulp. Reserve the almond milk in a sealed container for whatever you like. Add remaining ingredients to the food processor and blend until creamy, but still thick. If it is dry or crumbly, add some of the almond milk and blend until spreadable, but still thick. Voila, almond cheese taco topper! 

Saturday night gluten free beer 'n tacos 

And as most of our Mexican fiestas end in song and dance, this was no exception. We went straight out to the Outback Saloon for some raging karaoke. Brian and I sang Love Shack and then he kept the spirit of our dinner present by doing "Mexican Radio"...radio...radio. I wish I was in Tijuana eating barbecued Iguana!