Fried Avocado and Roasted Sweet Potato Tacos

Tacos. They're quick, easy, and delicious if you do them right. What prompted me to create these tacos was the Mexican holiday Cinco de Mayo, which I didn't realize for some time was actually a celebration of a victory that the Mexicans won in a battle over the French. For many, it's an opportunity to embrace Mexican food and the culture, and tacos are just one of those things everyone loves to come together for.

I decided to go simple with these and use a fruit and vegetable that I grew up constantly eating in Zimbabwe -- sweet potato and the avocado. I wanted to add texture and depth to the flavor for both, so I roasted the potatoes after tossing them in a combination of spices that I thought would enhance the natural flavor, including one of my favourite spice blends very common in Zimbabwean kitchens. As for the avocados, I coated them in panko breadcrumbs and parmesan cheese. I also used rice seasoning, which many people I don't realize can add great flavour to most savoury dishes. I used Robinson's, which is a South Africa brand and tastes great. All the toppings I included in the recipe add to the overall taste and texture to compliment the tacos.

I hope you enjoy these and make them a staple in your home; I certainly have!

Ingredients

Olive oil

1 large sweet potato, peeled and diced

1 tablespoon taco seasoning or your favorite spice blend (I used Royco Usavi mix)

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon cracked black pepper

1 teaspoon paprika

1/4 teaspoon nutmeg

1 Hass avocado, a bit under ripe/not too soft

1 egg, beaten

Lime juice

1/2 cup panko breadcrumbs

1/4 cup parmesan cheese, grated

1 tablespoon spice for rice

1 teaspoon steak seasoning

3 taco flour tortillas

1/4 cup red cabbage, shredded

2 tablespoon corn

Cilantro

Limes

1 small thinly sliced radish

Feta cheese

Remoulade

Instructions

In a bowl, toss the cubed sweet potato with enough olive oil to coat with the first set of spices. Bake at 375F for about 25 minutes, turning/stirring once. Remove and set aside, don't overcook.

Slice avocado thickly, drizzle with lime juice.

Mix the breadcrumbs, parmesan, rice spice and steak seasoning. Drench the avocado in the egg, then the breadcrumb mix.

Coat the inside of an air fryer with cooking spray, and place each avocado piece separately. Spray with oil. Cool at 350 for 3 minutes on one side and 4 minutes after flipping. (You can also fry in a shallow pan of vegetable oil, then drain on paper towels).

In a non-stick pan, with some cooking spray, toast the tortillas until slightly crispy.

Assemble tacos with all your toppings and the feta and remoulade. Squeeze a bit of fresh lime over each taco. Enjoy!