Makes eight 6inch damned delicious tacos
Today was Fabio’s birthday. Naturally, I had a four course dinner planned, and we had all been looking forward to it all week (and you can look forward to reading about it soon). Unfortunately, the guest of honour has come down with a really nasty cold, and since he can’t taste anything, requested we postpone the dinner. Fair enough, but we still needed to eat, and a birthday is no time for a slouch meal, tastebuds or not.
I decided that I needed to make something still a little bit special, an occasional type of meal, very delicious for me, with lots of great textures for Fabio (because texture is something at least), but using only the few ingredients I had on hand not set aside for the four course meal. I opened the fridge hoping for inspiration, and was dismayed to find only cabbage and kale. Hmm…perhaps a trip to the shop was required after all. Then I remembered the purple sweet potato, and suddenly inspiration was born.
This potato was always destined for greatness. I saw it at the supermarket a few days ago, all by itself with no purple friends in a sea of orange. How nobody else had spotted this special variety of potato and snatched it up I don’t know, but after making these tacos, I know it must have been fate. It called out to me to take it home and make it into something delicious, and that I did. I realised this evening that a purple sweet potato, with it’s firm, starchy flesh would make the best tacos de papas I had ever eaten. And thus, dinner was made and happiness was, until there was sadness, because all were gone.
The only thing that could have made these better would have been some thinly sliced radish, but I didn’t have any. They’re amazing without it, but radish always takes potato tacos to the next level.
450g purple skinned sweet potato (the kind with white flesh on the inside), peeled and diced into large pieces
1/4 tsp ground cumin
8 x 6 inch soft white corn tortillas (preferably freshly home-made)
1 1/2 cups finely sliced red cabbage
1 1/2 cup finely sliced white cabbage
1 cup finely sliced curly kale
2 large spring onions, julienned
1/4 cup thinly sliced radish (optional but recommended)
1 batch bangin’ chipotle dressing
Canola oil for frying
1. Bring a pot of salted water to the boil. Add the potatoes and boil until cooked through, around 8-15 minutes (you are correct, I didn’t time this at all).
2. Meanwhile, toss the cabbage, kale and spring onions together. Spread the salad out onto the serving plates, reserving a handful to top the tacos. Drizzle with 1/3 of the chipotle dressing.
3. Drain the potatoes and return to the pot. Add the cumin and a large pinch of salt and mash. Add salt to taste if required.
4. Scoop out a couple of tablespoons of the mashed potato and drop into the middle of each tortilla. If you aren’t using freshly made tortillas, make sure you soften them first. Press the tortillas closed and smoosh the filling out towards the edges a little. Secure the tops of each taco with a toothpick.
5. Put canola oil into a heavy frying pan 1cm deep. Heat the oil over medium heat to sizzle point. Fry the tacos in batches until crispy and golden, around 2-3 minutes on each side. Place on a paper towel lined plate to drain.
6. Remove the toothpicks from the tacos and arrange on the serving plate over the salad. Sprinkle the remaining salad over the top, along with the radishes if using. Drizzle with the remaining sauce and serve immediately.