Tacos, Sauces and a Book Update!
Bit of a crazy week, homeschool deadlines, family, work, sigh an overgrown garden and well, you get it. That said pausing for more food fun the week ended on a pretty awesome note! :) Food has always been whats brought my fam together and well, what a better meal than tacos for a gathering!
We also loooove our yam fries and I love my sauces so this was sure to happen. My latest cookbook was just about to be sent off to be formatted and printed but as soon as I realized I had a bit more time at home due to covid 19, and a garden full of produce to play with I asked if I could add a bit more to the project. No problem at all and the ideas came flooding in :) This next book is a sweet collection of celebration recipes and I really don't know where my head was, it didn't have tacos in there! Lol, now it will but I couldn't wait to share this one! Hope you guys give it a go! :) Oh and the book will be available sooon! In the meantime, always feel free to msg me if you need a recipe :)
Also are you dairy free or hosting others who are? Goodness, so many folks are these days. I also hear folks are are a little bored without it so if you happen to be feeling a rut, you've got to try this Cashew Chipotle Aoili! So friggning good and delicious with anything you can think of!
Sauces can be made in advance but if quick in the kitchen they can also be made while roasting yams and warming the tortillas. Just be sure to soak cashews in advance. Both sauces hold their vibrant colors very well!
Cashew Chipotle Aoili (spicy and oh so delicious!) Makes about 3 cups, and good on just about anything!
2 cups of cashews (let soak overnight) 5-6 chipotle peppers, in adobo sauce 6 cloves of garlic 3 limes, juiced 1 lemon, juice 4 tbsp extra virgin olive or avocado oil
1/2 tsp smoked paprika 1/8 tsp sea salt 1/4 cup of water, a touch more if you need to think out sauce Place ingredients into blender or food processor and blend until smooth.
Cashew Avocado Cream with Lime & Cilantro
1 cup of cashews (let soak overnight) 1 avocado 3 cloves of garlic 2 limes, juiced 1/3 cup of fresh, chopped cilantro 2 tbsp extra virgin olive or avocado oil 1/8 tsp of sea salt 1/4 cup water Place ingredients into blender or food processor and blend until smooth. Taco Ingredients
corn tortillas, 1-2 packs depending on how many you wish to serve. Prepare enough vegetables accordingly
3-4 good sized yams
extra virgin olive or avocado oil
avocados, cube or slice
purple cabbage, cut into thin ribbons
leafy greens, wash and chop
red onion, cut thin
sliced jalapenos, optional
Yam Fry Directions
Preheat oven to 375 degrees. Wash and cut yams into thin strips, place on greased pan, add a touch more oil and season with sea salt. Place into oven and bake 20 minutes or so until nice and golden.
Warm tortillas, either in a lightly greased skillet, warming both sides or in a preheated oven for a few minutes. While soft and warm but just cool enough to handle gently bend into taco shapes and let cool. They can be too stiff to bend if you wait until cooled fully.
Once finished roasting yams and warming tortillas the fun begins! Place veggies on tortillas. Lettuce and cabbage to start, next yam fries and onions. And lastly avocado if you wish. Top with whatever sauce you please!