Sweet Potato & Lime Taquitos
Do you want to know what my favorite food holiday is? Cinco de Mayo!!! I look forward to it all year long. I love the food of Cinco de Mayo more than any Thanksgiving feast, more than cookies at Christmas, and definitely more than any 4th of July BBQ you can throw at me. So, over the course of the next week, I am going to show you a few of my new favorite Mexican-inspired dishes that would be a perfect fit for the holiday. I am starting with quite possibly the best appetizer I have come up with yet. Sweet Potato & Lime Taquitos!! Sure, you could cook up a whole batch and eat them by themselves, or maybe as a side dish to tacos, but I think they are the perfect starter course.
My Mexican food loving clan enjoyed these last weekend alongside a big pot of my fast & smokey black beans, and heirloom chile infused rice. The avocado dipping sauce that goes along with these worked great as a stand in for guacamole over our beans and rice and gave the taquitos just the kick that they needed to tame the sweetness of the sweet potato.
These taquitos come together pretty easy on their own. You basically just boil, mash, chop, stuff, and roll, but if you boil and mash your sweet potatoes the day before you want to throw these little beauties together it’s even easier.
Now if you are throwing an EPIC Cinco de Mayo party I would suggest making these alongside a batch of my black bean flautas and serving it all up together buffet style with the dipping sauce. Your guests will go crazy for both of them and, in my opinion, it is always great to have a savory and sweet(ish) option.
Whether you make my flautas or taquitos besides their respective fillings they are both laced with my (not so) top secret (anymore), knock-your-socks-off, incredibly easy taco topping that I serve at every Mexican inspired dinner we have here at home. It’s your basic red onion, cilantro, and lime relish that will BLOW your mind with how good something so simple can be.
So, go ahead, whip up a margarita, put your sweet potatoes onto boil and brace yourself for one amazing taquito!!!
- 1.5 pounds sweet potato (about 1 large), scrubbed, peeled and cut into 1-inch chunks
- 2 tablespoon vegan butter substitute, ghee, or salted butter
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 limes, 1 juiced and 1 cut in half
- 12-14 white corn tortillas, warmed (see note)
- Olive oil for pan frying
- Avocado Dipping Sauce (see recipe below)
- Chopped lettuce, halved cherry tomatoes, chopped cilantro, hot sauce (I use Cholula), and lime wedges for serving
- Heat a medium pot of salted water to a boil. Once boiling drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.
- In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
- In a large heavy skillet, heat ¼-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of half of a lime over the tortilla then spread 1 heaping tablespoon of mashed sweet potatoes and 1/2 of a tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn’t unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 taquitos then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)
- Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado Dipping Sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.
Corn tortillas will often tear if they’re not warmed before you roll them. To heat them up, simply wrap them in a damp paper towel and heat them in the microwave for 30-45 seconds at a time until they’re pliable.
- 2 ripe avocados, halved and pits removed, scooped from their shells
- 1/4 cup chopped red onion
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1 jalapeno, chopped (for a less spicy version remove the seeds and ribs)
- 1 clove garlic
- 2 tablespoons water
- Kosher salt to taste
- Combine the avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender or food processor, then puree until smooth and creamy. Season to taste with kosher salt. Chill until ready to use.