Beef Tacos & Radish Salsa with Spicy Sweet Potato Wedges
Tender slices of Mexican spiced beef, scallions, and serrano peppers are served in warm corn tortillas with a side of spicy sweet potato wedges which have been marinated in lime juice and sugar with a delicious layer of melted Monterey Jack cheese on top. This is the perfect dish to impress all of your family and friends. Serve this any night of the week for a zesty spin on your typical dinner rotation.
- 10 ounces thinly sliced beef
- 4 corn tortillas
- 3 radishes, diced small
- 2 scallions, sliced thin
- 1 lime
- 1 sweet potato
- 4 tablespoons Monterey Jack cheese
- 4 tablespoons crème fraîche
- 1 serrano pepper
- 1 tablespoon sugar
- 1 tablespoon Mexican spice blend (ancho chile powder, smoked paprika, garlic powder, ground cumin, and dried Mexican oregano)
Preparation time 50mins
Cooking time 95mins
Adapted from blueapron.com
Preheat the oven to 450°F.
Wash and dry the fresh produce. Stack the tortillas on a plate; cover with a damp paper towel.
Cut the sweet potato into 1-inch-wide wedges; cut each wedge in half crosswise.
Grate the cheese. Cut off and discard the ends of the radishes; small dice the radishes.
Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Quarter the lime. Cut out and discard the stem, ribs, and seeds of the serrano pepper; small dice the serrano pepper. Thoroughly wash your hands and cutting board immediately after handling the serrano pepper. In a bowl, combine the pepper, sugar and the juice of 2 lime wedges.
Stir until the sugar has dissolved; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
SPICY SWEET POTATO WEDGES:
Line a sheet pan with aluminum foil. Place the sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, and roast 18 to 20 minutes or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Top with as much of the marinated serrano pepper mixture as you’d like, depending on how spicy you’d like the dish to be. Carefully toss to coat. Top with the cheese.
Return to the oven and bake 2 to 4 minutes, or until the cheese is melted and lightly browned. Remove from the oven. Set aside in a warm place.
While the sweet potato roasts, in a bowl, combine the radishes, white bottoms of the scallions, and the juice of the remaining lime wedges. Drizzle with olive oil and season with salt and black pepper to taste.
Once the sweet potato has roasted for about 10 minutes, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes or until heated through. Remove from the oven. Just before serving, carefully unwrap; transfer to a clean, dry work surface.
While the tortillas warm, using your hands, separate the sliced beef and pat dry with paper towels; transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on high until hot. Add the seasoned beef in a single layer; cook, without stirring, 2 to 3 minutes or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute or until browned and just cooked through. Transfer to a plate.
Spread a layer of the crème fraîche onto each warmed tortilla. Divide the cooked beef and salsa between the tortillas; garnish with the green tops of scallions. Divide the tacos and spicy sweet potato wedges between 2 dishes. Enjoy!
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