Mexican BBQ Sweet Potato Tacos With Coriander & Lime Dressing

Servings 4
Prep time 30

This hearty taco recipe features BBQ Garlic-Roasted Sweet potatoes, cumin and paprika cauliflower, pretty spectacular avocado guacamole, citrusy coriander & lime dressing and of course crunchy taco shells. This recipe is an excuse to celebrate Cinco de Mayo whenever you can!

method (tick as you go)


Pre-heat the BBQ to a medium high heat. Or preheat your oven to 200°C if you don't have a BBQ.


Toss the sweet potato chunks in a little olive oil and transfer to the pre-heated BBQ and cook on high for 4 minutes before turning down the heat and cooking for a further 6 minutes.


If you're doing them in the oven, place on a baking sheet and cook for 20 minutes at 200°C.


Place the cauliflower florets in a bowl with the olive oil, cumin and smoked paprika and toss. Transfer to a lined baking tray and cook in the oven for 20-25 minutes.


Place all the lime and coriander ingredients into a food processor and blend.


Blend guacamole ingredients in a bowl and set to one side.


Place sweet potato chunks, black beans and sweetcorn into a bowl with the lime and coriander dressing.


Spoon into warmed taco shells and enjoy.

Your cart (0)