Mexican Street Corn with Roasted Sweet Potato Tacos

🧂 Ingredients

• 8 corn tortillas
• 3 ears fresh corn, kernels sliced from cob
• 1 tsp chili powder
• 2 tbsp lime juice
• ½ onion, peeled and minced
• 1 clove garlic, peeled and minced
• ½ cup fresh cilantro, chopped
• 1 ½ cup cotija cheese, grated
• 4 sweet potatoes, peeled and diced
• 1 avocado, peeled and sliced
• olive oil
• sea salt
• black pepper

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and
  pepper.  Spread in a single layer on baking sheet. Bake for 30 minutes, or until
  softened and just beginning to caramelize. 
• 3 Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
• 4 Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add
  garlic and cook for 1 more minute.
• 5 Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5
  minutes or until browned on underside. Stir, spread into single layer again, and
  cook for additional 3 minutes. 
• 6 Add 1 tbsp olive oil, 1 cup cotija cheese, chili powder, lime juice, and
  cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set
  aside the Mexican Street Corn.
• 7 Warm tortillas on a baking sheet in the oven for 3-5 minutes. 
• 8 Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted
  sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh
  avocado. Top with a sprinkle of cotija cheese. Serve.

Nutrition Info