So this is one of those recipes that looks kinda intimidating at first glance, & then you make it & see it’s so simple. I’m trying to get back to eating mostly whole foods instead of processed foods, which is why this recipe came to be. It’s a citrusy taco, made with a sweet potato tortilla, & packed with tons of summer produce! It’s the perfect weeknight summer meal!

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Recipe

Serves: 4

Cook time: 45 minutes

Ingredients

• Sweet potato tortilla
  • 2 sweet potatoes
  • 2 cups of flour
  • Avocado oil
• Blood orange sour cream
  • 1/4 cup water
  • juice from 1 blood orange
  • juice from 1/2 a lemon (I like to use pink lemons for this recipe if you can find them)
  • 1 cup raw cashews
  • Salt
• Taco
  • Kale
  • 1 can black beans
  • 2 ears of corn
  • 2-3 radishes
  • 1/4 large avocado
  • Juice from 1/4 a blood orange
  • Juice from 1/4 a lemon
  • Juice from 1 slice of grapefruit
  • Olive oil
  • Salt
  • Pepper
  • Taco seasoning
  • Avocado oil
  • Pumpkin seeds

Instructions:

• Sweet potato tortilla
  • Wash and dry sweet potato
  • Poke with a fork around the entire potato
  • Microwave for 6 minutes
  • Cut in half & scoop out the inside of the potato into a bowl
  • Mash with a fork
  • Add flour 1/4 cup at a time until a dough consistency forms
  • Section into 8 equal parts
  • Roll out into thin circles
  • Heat avocado oil into a pan
  • Fry each tortilla for about 2-3 minutes on each side
• Blood orange sour cream
  • Add all ingredients into a blender
  • Blend until smooth
• Taco
  • Drain and rinse black beans
  • Wash & dry all produce
  • Boil corn until tender
  • Cut kernels off the cob
  • Spray corn with avocado oil then season with taco seasoning
  • Air fry on 350 for about 10 minutes
  • Add kale to a bowl with olive oil, salt, & citrus juice. Massage until tender
  • Peel & slice avocado
  • Finely slice radishes
• Assemble taco! *Suggested order* tortilla, kale salad, avocado, black beans, corn, sour cream, radishes, pumpkin seeds, & a squeeze of lime