- Peel and dice sweet potatoes into small pieces.
- Blanche sweet potatoes in boiling salted water for 3-5 minutes. Remove from water and pat dry.
- Heat pan on medium heat and add in oil and sweet potatoes. Remove once crisp and golden.
- Heat each side of tortillas on same oiled pan for 45 seconds. Shake off excess oil and place on plate once both sides are crisp.
- Add a hefty spoonful of sweet potatoes to the center of the tortillas, two tortillas per taco.
- Add salsa, slaw, and Sazón seasoning on top of sweet potatoes.
- Garnish with cilantro and top with cotija cheese
Consider pairing these flavorful tacos with Danielle Pearman’s Fizzy Sangria.
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