Fried Avocado and Roasted Sweet Potato Tacos

Tacos. They're quick, easy, and delicious if you do them right. What prompted me to create these tacos was the Mexican holiday Cinco de Mayo, which I didn't realize for some time was actually a celebration of a victory that the Mexicans won in a battle over the French. For many, it's an opportunity to embrace Mexican food and the culture, and tacos are just one of those things everyone loves to come together for.

I decided to go simple with these and use a fruit and vegetable that I grew up constantly eating in Zimbabwe -- sweet potato and the avocado. I wanted to add texture and depth to the flavor for both, so I roasted the potatoes after tossing them in a combination of spices that I thought would enhance the natural flavor, including one of my favourite spice blends very common in Zimbabwean kitchens. As for the avocados, I coated them in panko breadcrumbs and parmesan cheese. I also used rice seasoning, which many people I don't realize can add great flavour to most savoury dishes. I used Robinson's, which is a South Africa brand and tastes great. All the toppings I included in the recipe add to the overall taste and texture to compliment the tacos.

I hope you enjoy these and make them a staple in your home; I certainly have!

Ingredients

Olive oil

1 large sweet potato, peeled and diced

1 tablespoon taco seasoning or your favorite spice blend (I used Royco Usavi mix)

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon cracked black pepper

1 teaspoon paprika

1/4 teaspoon nutmeg

1 Hass avocado, a bit under ripe/not too soft

1 egg, beaten

Lime juice

1/2 cup panko breadcrumbs

1/4 cup parmesan cheese, grated

1 tablespoon spice for rice

1 teaspoon steak seasoning

3 taco flour tortillas

1/4 cup red cabbage, shredded

2 tablespoon corn

Cilantro

Limes

1 small thinly sliced radish

Feta cheese

Remoulade

Instructions

In a bowl, toss the cubed sweet potato with enough olive oil to coat with the first set of spices. Bake at 375F for about 25 minutes, turning/stirring once. Remove and set aside, don't overcook.

Slice avocado thickly, drizzle with lime juice.

Mix the breadcrumbs, parmesan, rice spice and steak seasoning. Drench the avocado in the egg, then the breadcrumb mix.

Coat the inside of an air fryer with cooking spray, and place each avocado piece separately. Spray with oil. Cool at 350 for 3 minutes on one side and 4 minutes after flipping. (You can also fry in a shallow pan of vegetable oil, then drain on paper towels).

In a non-stick pan, with some cooking spray, toast the tortillas until slightly crispy.

Assemble tacos with all your toppings and the feta and remoulade. Squeeze a bit of fresh lime over each taco. Enjoy!

Chipotle's Almost Guacamole

Chipotle recently released its guacamole recipe and many of us are loving it. It's also just in time for Cinco de Mayo, a beloved celebratory day both in America and Mexico in honor of the South American nation's defeat against the French in 1862. For most people, it's a day to enjoy their favorite Mexican foods, and guacamole is one for many of us. Here is to Chipotle's recipe (with three tweaks), enjoy!

What you need 🛒🛒🛒:

1 ripe Hass avocado

1 teaspoon lemon juice

1 tablespoon fresh cilantro, finely chopped

1/8 cup red onion , finely chopped

1/4 jalapeño, seeded and finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

What you do 🍳🍳🍳:

Step  1

Chop the avocado and mix in the lemon juice to delay browning/oxidation.

Step 2

Whisk the finely chopped onion, jalapeno, cilantro, salt, pepper, and olive oil to your desired consistency.

Serve with tortilla chips.

Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.