Mexican is soo delicious but can be typically unhealthy. Well as many of my readers know, my goal is to make you feel that you are never restricted and are never on a “diet”. Here is a delicious recipe or vegetarians and meat lovers that will fill that Mexican food craving.
Ingredients:
1 large sweet potato baked and cut into chunks
2 tablespoon grass-fed butter or coconut oil
3 cups of chicken diced (omit if vegetarian or vegan)
¼ teaspoon cinnamon
½ teaspoon cumin
½ cup chopped red onion
¼ cup chopped cilantro
2 Tablespoons of fresh lime juice
1/2 cup salsa, fresh salsa tastes best
12-14 white corn tortillas, warmed
Olive oil for pan grease you can use coconut oil too
Guacamole (for dippin)
*optional toppings: Chopped lettuce, halved cherry tomatoes, hot sauce
Directions:
- Mash the large potato and combine with the vegan butter, cinnamon, cumin, and salt.
- In a small bowl, combine the red onion, chopped cilantro, and lime juice and salsa (and chicken if using). Set aside to marinate, stirring occasionally.
- In a large heavy skillet, heat ¼-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of half of a lime over the tortilla then spread 1 heaping tablespoon of mashed sweet potatoes and ½ of a tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn’t unroll while cooking.
- Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with the guacamole for dipping and any other garnishes you wish.
Enjoy !
Fit Chic