Get ready to transform your taco Tuesday into a culinary adventure that will tantalize your taste buds and leave you craving more! These Sweet Potato and Carrot Tinga Tacos are not just another boring meal - they're a vibrant, spicy, and absolutely irresistible journey through Mexican-inspired cuisine that will make your family and friends beg for seconds. Packed with colorful vegetables, smoky chipotle sauce, and bursting with incredible flavors, these tacos are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 medium sweet potatoes, diced
- 2 large carrots, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 can fire-roasted tomatoes
- 2 tablespoons chipotle in adobo sauce
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas for serving
Instructions
- Begin by preparing all your ingredients. Peel and dice the sweet potatoes into small cubes, about 1/2 inch in size. Peel and slice the carrots into thin rounds. Slice the onion and mince the garlic cloves. Set all the prepared vegetables aside.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional minute, stirring constantly to prevent burning.
- Next, add the diced sweet potatoes and sliced carrots to the skillet. Stir well to combine all the vegetables with the onion and garlic. Cook for about 5 minutes, stirring occasionally.
- Pour in the can of fire-roasted tomatoes along with their juices. Add the chipotle in adobo sauce, oregano, and season with salt and pepper to taste. Stir everything together until well combined.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20 minutes, or until the sweet potatoes and carrots are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Once the vegetables are tender, taste the tinga and adjust the seasoning if necessary. If you prefer a spicier dish, you can add more chipotle sauce at this stage.
- While the tinga is finishing up, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in foil and placing them in a warm oven.
- To assemble the tacos, place a generous spoonful of the sweet potato and carrot tinga onto each warm tortilla. You can also add your favorite toppings such as avocado, fresh cilantro, or lime juice if desired.
- Serve the tacos immediately while warm, and enjoy your delicious Sweet Potato and Carrot Tinga Tacos!
Tips
- Cut your sweet potatoes and carrots into uniform sizes to ensure even cooking and consistent texture.
- Don't rush the sautéing process - letting the onions and garlic develop their flavors slowly is key to building depth in your tinga.
- For extra smokiness, consider roasting your sweet potatoes and carrots before adding them to the skillet.
- Use fresh, high-quality corn tortillas and warm them just before serving to prevent them from becoming tough.
- Experiment with toppings like crumbled queso fresco, pickled red onions, or a dollop of Mexican crema to elevate your tacos.
- If you want to make the dish ahead of time, the tinga mixture actually tastes even better after sitting for a few hours, allowing the flavors to meld together.
- For a vegan version, you can easily substitute the dairy toppings with plant-based alternatives.
Nutrition Facts
Calories: 101kcal
Carbohydrates: 24g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
