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Yes.  A thousand times Yes.  I found another way to make tacos!  At this rate I'll be able to eat a different taco every night for a month, and then start the rotation all over again on the first.  Which is basically my dream come true.  That's normal, right?  Are you even listening to me or is the voice in your head drowning me out with a low chant... "TACOS, TACOS, TACOS, TACOS, TACOS!"  It's ok, I hear it too.  Here's what you're looking at: grilled sweet potatoes, a tangy lime crema(made with cashews, so, dairy free!), homemade tortillas, purple cabbage and jalapeno.  And it gets better, you can add avocado.  That's right!  Thank you and good day.  xx- Sarah


Serves 4, Vegan + GF 



2 medium sweet potatoes

1 cup raw cashews soaked for a minimum of 5 hours

1/2 cup almond milk

2-3 limes

Sea Salt

Olive Oil

1/4 purple cabbage, finely chopped

1 jalapeño, thinly sliced and de-seeded

1.5 cups masa

Cilantro to garnish



Lime Crema

-  In a high speed blender combine 1/2 cup almond milk, drained cashews, 1/4 teaspoon sea salt, and juice of 2-3 limes.

- Blend until creamy and adjust lime juice and salt to taste.  Add additional almond milk to achieve desired conistency. The sauce should be tangy, salty and not too thick!

Sweet Potatoes

- Bring a large pot of well salted water to a boil.

- Peel sweet potatoes and cut into large spears.

- Boil peeled potatoes for 7-9 minutes or until slightly soft.

- Lightly oil grill pan with olive oil

- Add potatoes to grill pan and cook over med-low heat for 6-8 minutes on each side checking periodically for browning.

 - Plate as desired and spoon cream sauce over taco adding jalapeño, cabbage and cilantro garnish (optional: avocado is also amazing on these!)

- Squeeze lime over tacos and sprinkle with finishing salt.  Serve immediately!


- Combine 1.5 cups masa with 1 cup of hot water and knead with hands.  Add more water if needed, or add more masa if mixture seems too wet.  You're looking to achieve the consistency of brand new play-doh.  You'll know you're spot on when you're able to pull a full tortilla out of the press.  I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!

- Lightly coat a cast iron pan in grapeseed oil and heat on medium low

- Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap.  Roll a ball of masa dough about 1 1/2" big in the palm of your hands in place in the center of the press

- Gently use the top press to flatten the tortilla, then peel away and add to the pan.  

- Cook for 45 seconds or so on each side

- Continue with the rest of the dough (this amount of masa makes roughly 12 tortillas) until all dough is used.  Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat  

* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!

Reader Comments (19)

These look amazing!!
Pinned it so I can try asap!

The Style Storm
<3, Christina

02/13/14 | 6:9 AM | Unregistered CommenterChristina Storm

oh my gosh sarah these look PHENOMENAL!
you can never, never have too many tacos :)

02/13/14 | 7:21 AM | Unregistered CommenterMolly {Dreams in HD}

These look amazing!

02/13/14 | 7:31 AM | Unregistered CommenterCourtney

These are GORGEOUS!!!!! I'll take three please! <3

02/13/14 | 8:0 AM | Unregistered CommenterJenn @ Peas and Crayons

A woman after my own heart with these tacos! I could eat tacos all day, errday and my heart (and stomach) would be content. Thanks for sharing this receipe, can't wait to try!

02/13/14 | 9:21 AM | Unregistered CommenterJenna {Clothed in Confetti}

These have got to be the prettiest tacos I've ever seen! Almost too pretty to eat, but not really :)

02/13/14 | 11:7 AM | Unregistered CommenterKelly Jo

Oh boy, this is just amazing!! And so easy to make, thanks for sharing!

02/13/14 | 11:10 AM | Unregistered CommenterCorina Nika

these look delicious! gorgeous photos- so vibrant.

02/13/14 | 5:6 PM | Unregistered CommenterCaitlin

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