Gourmet Tacos with Creme Fraiche and a Jicama/Carrot Salad

Posted in Main Course, Recipes, Side Dishes, TV Show

[recipe]

Gourmet Taco with Creme Fraiche and Jicama/Carrot Salad

Recipe Courtesy Leslie Smoot from Real Foods Markets

Roasted Sweet Potato and Black Bean Taco

 

Ingredients:

 

  • 12 corn tortillas
  • 2 poblano chili peppers
  • 1 large red pepper
  • 1 large onion
  • 2 skinny orange sweet potatoes
  • 1 can refried black beans
  • 1 cup jalepeno jack cheese, shredded
  • 2 T. coconut oil
  • 2 T. olive oil
  • 1 bundle cilantro
  • kosher Real Salt

 

Instructions:

 

  1. Cut peppers in half, rub with oil and place on baking sheet, cut side down.
  2. Thin slice onion and sweet potatoes, coat lightly in olive oil and place on baking sheet.
  3. Sprinkle vegetables with salt.
  4. Bake 375 for 15 min.
  5. Meanwhile warm tortillas in a skillet with coconut oil.  Warm beans.
  6. To assemble, beginning with the corn tortilla, layer refried beans, cheese, sweet potato peppers, onion and cilantro.
  7. Drizzle crème fraiche sauce on top.

 

Crème Fraiche Sauce

 

Ingredients:

 

  • 8 oz. crème fraiche
  • 2 T. fresh lime juice
  • ½ tsp. ground cumin

 

Instructions:

 

  1. Mix together, place in a squeeze bottle and drizzle on top of the taco.

 

Jicama and Carrot Salad

 

Ingredients:

 

  • 1 jicama, peeled
  • 5 carrots, peeled
  • ½ cucumber, seeded and peeled
  • ½ cup chopped cilantro
  • 1 T. extra-virgin olive oil
  • ¼ tsp ground cumin
  • ¼ tsp. Real Salt
  • 1 T. Fresh lime juice

 

Instructions:

 

  1. Slice each vegetable into matchstick strips (I like to use a mandolin for this).
  2. Add the remaining ingredients and toss to coat.
  3. Serve right away or chill until ready to serve.

[/recipe]

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    Gourmet Tacos with Creme Fraiche and a Jicama/Carrot Salad « Chef Bryan Woolley

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