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Ingredients:
8 sweet potatoes, about 1 pound, peeled and cut into 1/2-inch rounds
8 red onions, peeled, stem on, cut into 1/4" thick wedges
2/3 cup olive oil
3 tablespoons salt
2 teaspoon freshly ground black pepper
8 poblano peppers
1 cup cilantro
1/2 cup lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ancho powder
1 teaspoon cayenne pepper
Whole Wheat Tortillas, for serving
refried beans
1 pound queso cotija cheese, crumbled
Slices of fresh avocado for garnish
Method:
Preheat a grill on medium-high heat and an oven to 350°F. Toss the sweet potatoes and onions in the olive oil, 1/2 teaspoon salt and pepper. Place on the grill and cook until nicely marked, 2 to 3 minutes on each side. Tranfer potatoes to aluminum foil pouch and place on top shelf of grill. Continue to cook another 10 to 15 minutes.
Place the poblano peppers on the grill. Roast until blackened all over, turning as necessary. Stem and seed pepper. Cut into thin strips. Dice the sweet potatoes, red onion and poblanos. In a large bowl combine the sweet potatoes, onions and peppers. Toss with the cilantro, lime juice, remaining 1/2 teaspoon salt, cumin, coriander, ancho, and cayenne. Heat the whole wheat tortillas on the grill. Serve tortillas, with the sweet potato mixture, refried beans and cotija cheese and slices of fresh avocado.
More Tacos:
Emeril's Grilled Fish Tacos
Emeril's Leftover Turkey Tacos
This recipe was featured in the Emeril's Green Team Tailgate Episode of Emeril Green.
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