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7-Spice Sweet Potato Tacos

7-Spice Sweet Potato Tacos

Yield: 12 Servings

12 6" flour tortillas
24 oz. sweet potatoes, peeled, large dice
3 Tbsp. olive oil
1 1/2 Tbsp. shichimi togarashi (Japanese 7 spice)

Orange Beet Slaw
1/2 cup yogurt, plain
1 Tbsp. sesame oil
1/4 cup orange juice
1 Tbsp. lime zest
2 Tbsp. orange zest
2 Tbsp. rice vinegar
1 cup beets, cooked, shredded
2 cups green cabbage, shredded
1/2 cup green onion, slivered
1/2 cup pistachios, chopped

Miso Lime Aioli
1 1/2 cups mayonnaise
1 Tbsp. shiro miso
1 1/2 cups lime juice

Preheat oven to 400°F. In a large bowl, combine sweet potatoes, olive oil and shichimi togarashi. Toss well to combine. Spread potatoes on a parchment-lined sheet tray and bake for 10-12 minutes or until softened.

For Miso-Lime Aioli: Combine all ingredients and mix well until combined. Refrigerate for service.

For Orange Beet Slaw: In a bowl, combine yogurt, sesame oil, orange juice, zests, and rice vinegar. Mix well to combine. Toss remaining ingredients in dressing and refrigerate for service.

To assemble: warm tortillas and place ? cup of Orange Beet Slaw in the bottom. Top with 2 oz. of shichimi togarashi-spiced sweet potatoes and 1 tbsp. of Miso-Lime Aioli. Serve 2 per order.

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