From the crispy sweet plantain and smokey sweet potatoes, to the crunchy cucumber salsa and fresh vegan sour cream, these vegan tacos are bursting with flavour and texture.
2 cloves garlic
1 tsp salt, divided
1 tsp smoked paprika
4 tbsp oil, divided
400g sweet potato, cubed
400g plantain (around 2 medium plantains), sliced 2 cm thick
200g cucumber, diced
½ small red onion, diced
½ yellow pepper, diced
1 tbsp lime juice
10g fresh coriander, chopped
⅛ tsp salt
Cashew Sour Cream:
½ tsp salt
2 tbsp lemon juice
1 tsp apple cider vinegar
8 corn tortillas
10g fresh coriander
Preheat your oven to 180˚C. Mince the garlic until it forms a paste, adding a pinch of salt to the mixture, to help it break down. Add the garlic paste to a large bowl along with ½ tsp salt, smoked paprika and 2 tbsp olive oil.
Add the cubed sweet potatoes, and toss well to combine - until every sweet potato cube is coated. Transfer the sweet potatoes to a large parchment lined baking tray and roast for 25 minutes, until crisp around the edges and soft throughout.
Next, prepare the plantain. Heat 2 tbsp oil in a large pan over medium heat. Add as many plantain slices as you can fit without overcrowding the pan. Sprinkle them with salt and let cook untouched for 5-6 minutes, until golden brown on the heat facing side.
Flip the plantain slices, sprinkle with salt again and continue to cook untouched for another 4-5 minutes. Remove from heat when both sides are golden and crisp. Repeat with the remaining slices.
In the meantime, combine cucumber, red onion, and yellow pepper in a small bowl and mix to combine. Add lime juice, coriander and a sprinkle of salt. Taste for seasoning and adjust to taste.
Last, prepare the sour cream. Combine cashews, salt, lemon juice and water in a blender and mix on high speed for 5-6 minutes, until completely smooth and creamy. Taste for seasoning, and add salt or lemon juice to taste.
To serve, heat up 8 corn tortillas. Fill the tacos with roasted sweet potatoes, crispy plantain, cucumber salsa, a drizzle of sour cream, and fresh coriander.