Meatless tacos are the best and the safest, even when they’re not from Taco Bell. These root veggie tacos are the perfect way to merge Mexican food with fall cuisine. Recipe and image via Williams-Sonoma.
Filling ingredients:
2 sweet potatoes, peeled and chopped
4 parsnips, peeled and cut into 1/4-inch (6-mm.) dice
2 Tbs. canola oil
1 Tbs. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
Salt
For the lime-cilantro cream:
1/2 cup (4 oz./125 g.) sour cream
1/4 cup (1/3 oz./10 g.) finely chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Salt and freshly ground pepper
For the tomatillo salsa:
6 tomatillos, husked and halved
1 jalapeno chile, halved lengthwise and and seeded
1/4 cup (1/3 oz./10 g.) fresh cilantro leaves
1/4 white onion, roughly chopped
1 clove garlic
Salt and freshly ground pepper
10-12 small corn tortillas, warmed
For preparation directions, click here.
