Zucchini, Sweet Potato & Goats Cheese Tacos
Zucchini, Sweet Potato & Goats Cheese Tacos
Tacos De Calabaza, Camote Y Queso De Cabra
A winning combination of vegies & cheese in these tacos. The size of your vegetable cubes is important for easy eating so take your time on getting these right. Try these tacos with different salsas too - find your perfect combination.
SPICINESS
SERVES
3
COOKING TIME
15 minutes
Ingredients
- 6 La Tortillería Corn Tortillas
- 1 medium size sweet potato, peeled & diced into 1cm cubes
- 2 zucchinis, diced into 1cm cubes
- 150g goats cheese with ash, cubed
- 2 teaspoons of vegetable oil
- 2 teaspoons ancho chilli powder
- Salt
Cooking Instructions
- In a saucepan, boil the sweet potato cubes until soft, around 5 to 10 minutes.
- Heat the oil in a frying pan on medium heat. Fry the zucchinis cubes until they are semi soft, around 6 minutes.
- Add the cooked sweet potato to the pan with the zucchinis. Toss for a couple of minutes. Add the chilli powder & salt to taste.
- Remove the pan from the heat & mix in the goats cheese.
- Heat your tortillas on a hot frying pan until hot & floppy & steam rises, about 10 seconds either side.
- Place the filling on each tortilla to serve.
¡Buen provecho!
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