One of the cuisines that I miss the most while away traveling is most definitely mexican. I miss it even more because it’s rather rare to find a half decent mexican restaurant or even the ingredients on this side of the world. When I’m back in the states, I usually pack quite a few ingredients that I can’t seem to find in Europe into my suitcase. This makes it much easier to have the mexican experience at home in Germany. The last time I was back my suitcase was already overflowing but I still had to throw in some dried chipotle powder, a yummy bottle of cholula and a 5lb bag of masa harina. That last addition took a lot of convincing of the husband as well as a large chunk of my space and weight limit in my already full suitcase, but it was most definitely worth it!
Rarely a week goes by in our house without atleast one mexican inspired meal. Lately I’ve been experimenting with taco fillings and really love this one. The combo of mushrooms and sweet potatoes sounded a bit weird at first, but ended up tasting amazing. I’m not really a fan of mixing my sweet and savory, but the mango and sweet potato are really balanced out with the heat and freshness of the other ingredients.
Though I’m enjoying the amazing pizza and pastas down here in Italy at the moment, I can’t wait for a little mexican spice! When I’m back in Germany after our two weeks in Italy, this will be one of the first things I’ll be making!
Sweet Potato Mushroom Tacos + Mango Chili Salsa
- 1/2 large ripe mango, small dice
- 2 small vine ripened tomatoes, small dice
- 1/4 small red onion, finely diced
- 1/2 green chili, finely minced (jalepeno, serrano or thai chili work well)
- 1/2 tbsp cumin
- 1/8 tsp salt
- 24 oz sweet potatoes, peeled and diced
- 1/8 tsp cayenne pepper
- 1/4 tsp cumin powder
- 1/8 tsp cinnamon powder
- 1/8 tsp chipotle powder
- 3 tbsp olive oil
- 10 oz cremini mushrooms, sliced
- 2 cloves garlic, finely minced
- salt and pepper
- 6 store-bought or homemade corn tortillas
- avocado, smashed
- fresh chopped coriander to garnish
Combine the mango, tomatoes, red onion, green chili, cumin and salt in a medium bowl. Mix thoroughly and set aside to marinate while you make the filling.
Preheat the oven to 400°F/200°C. In a baking tray covered with tin foil, toss together the sweet potatoes, cayenne, cumin, cinnamon, chipotle and 2 tbsp of olive oil. Season lightly with freshly ground salt and pepper. Place in the middle of oven and bake for about 30-40 minutes until the potatoes are soft and lightly browned.
Meanwhile, in a large saute pan, heat the remaining 1tbsp of olive oil on medium high heat. Once hot, add the mushrooms and cook for a couple minutes until they begin to sweat. Add in the garlic and cook for a further 5-6 minutes until golden brown. Season with freshly ground salt and pepper.
To assemble, spread a tablespoon or so of the smashed avocado onto the tortilla. Layer with the sweet potato mixture, mushrooms, salsa and coriander. Serves 2.