These tacos are unreal, except.. they are real. And they can be on your dinner table tonight.
A few months ago Pierre, Eva and I ventured out to Mark’s Carts with some friends. The atmosphere was awesome and we got to see another one of our friends who was playing in the live band across the way. For those of you in the area that are foodies and haven’t made it out to MC, you HAVE to! There are several different food carts stationed on a small lot with one row of tables down the center. It’s small but the food has big flavors. Pierre and I tried several different little dishes and my favorite was Darcy’s Cart. Their special that night was the New Taco filled with roasted sweet potatoes, grilled asparagus, pea salad and a garlic chipotle cream sauce. I was so blown away.
I’ve been meaning to make a copycat recipe ever since but just never got around to it. They also had a white fish taco with a beet salad and the garlic chipotle cream. I mashed the two together and this is what I came up with. Eva couldn’t contain her excitement, either :).
Sweet Potato & Chickpea Taco
Makes approx 6- 6″tacos or 4- 8″ tacos
1 medium sweet potato, cut into 1/2 in – 1 in pieces rounds or half moon shape
½ can chickpeas, drained/rinsed
salt & pepper to taste
Garlic Chipotle Cream Sauce
Makes approx 3/4 cup
½ cup Ranch dressing (if you don’t have ranch you can try this with mayonnaise, sour cream or Greek yogurt)
2 tbsp lime juice, about 1 lime
1 large garlic clove, grated
¼ tsp smoked paprika
1/8 chipotle pepper
salt to taste
1 tbsp chopped cilantro
6” or 8″ flour tortillas
¼ cup beet puree, about 1/2 small beet (NOTE: I happen to have frozen beet puree that I made for Eva but you don’t have to puree it. You can roast a small beet by cutting it the same size as the sweet potato, that’s what I would have done if I had a whole beet)
Preheat the oven to 400º F. Arrange the sweet potato and chickpeas on a baking sheet and drizzle with olive oil, salt & pepper. Toss everything to coat. Roast for 15 minutes, turn the sweet potato over and roast for another 5 minutes. Take the baking sheet out of the oven and turn the heat off. Place the tortillas directly on the oven rack to heat through for about 3 minutes.
While the potatoes and chickpeas are roasting, add all the ingredients for the cream sauce into a small bowl, whisk and set aside.
To assemble your tacos simply take a warm tortilla and layer the sweet potato, chick peas and beets. Dollop the cream sauce of the top and sprinkle the cilantro right over the top.
I ate 3 of these immediately. Do you know what immediately means? Oh my gosh, I was in heaven. You don’t even miss the meat BUT if you HAVE to have it then I would go with roasted salmon, tilapia or shrimp. My mouth is watering.
Just do it.