Sweet Potato Chicken Tacos
Daniel came up with the idea of sweet potato tacos when we were on the Whole30 and he has made many variations since then. Check out the original Whole 30 approved sweet potatoes fish tacos creation, and follow-up “Under the Sea” recipes with shrimp, tuna and rainbow trout.
It is one of our favourite food concepts, so we decided to try yet again a new variation of it for our “Fiesta of Flavours” dinner party event we co-hosted with Vine & Vintage. This new version is with pulled chicken and has two secret ingredients: tequila and cinnamon! It may sound like a strange combination, but we promise it works! We received lots of amazing feedback from our guests. We hope you check it out!
Servings: 6 tacos
SWEET POTATO CHICKEN TACOS
2 medium sweet potatoes
6 chicken thighs
4 shots Tequila
1 ½ teaspoon cinnamon
Salt and Pepper
Preheat the oven to 150°C.
Marinate the chicken thighs with salt, pepper, cinnamon and some olive oil.
Braise the chicken in a casserole for 1.5h or until it falls from the bone.
Take the chicken out and remove the bones. Shred the chicken using two forks.
Put the chicken back in the oven.
Slice the sweet potatoes in 1.5 cm slices, sprinkle some olive oil on top and place them on a baking tray for about 15-20 minutes.
After ten minutes add the Tequila to the chicken and let it reduce in the oven for another 10 minutes.
Take out the sweet potatoes and chicken and plate with the avocado crema and salsa.
2 garlic cloves
½ lemon juiced
1 tablespoon olive oil
Salt and pepper
Cut the avocados in half, running a knife around the avocado (from top to bottom) and twisting in half. Pull out and discard the seed. Using a spoon, remove the flesh.
Mix all ingredients in a blender (we used our smoothie maker).
Season to taste with salt and pepper.
1 ½ cups tomatoes
3 green onions
Jalapeno pepper (depending on level of spiciness desired)
1 garlic clove
Cube the tomatoes and thinly slice the green onion and jalapeno pepper. Chop cilantro.
Combine in a medium bowl and press or grate the garlic in the mixture.
Add the juice of one lime and season with salt and pepper.