When we lived in Victoria we used to eat tacos at an exorbitant weekly rate. It just so happened that two of the best taco places in town were conveniently located close to work, our home, and luckily enough, happened to be right across the street from each other (go figure). For our romantic date nights, Adam and I would get takeaway and sit at the beach, listening to the car stereo and watching the waves toss driftwood onto the shore like matchsticks. During the busy holiday season I would run down on my lunch break from work to snag my co-workers favourite flavours in an attempt to make their work day a little more palatable and prevent any potential hangry outbursts that come from spending 8 hours pithing lemons (seriously the worst task). And more often than I'd like to admit it, I'd grab one after staying out a little too late (and maybe after enjoying a few beers) and eat it in secret beneath my scarf on the cold walk home.
Since moving to the big city, our taco consumption has dropped drastically. And it's by no means a welcomed change. While I'm sure this city has a great selection to offer, the likelihood of riding a bus 40 minutes for a taco seems a little farfetched, even for me. This leaves us with one option, master the art of taco making!
While deep-frying is too much commitment for me, and kind of leaves me feeling blasé, crispy yams can still be achieved in a healthy and easy manner with the addition of a cornmeal crust. With a simple swap of mayonnaise for a plant-based spread like Hellmann's new Carefully Crafted Spread, you're looking at a pretty high vibe version of my fav indulgence. Fresh spicy salsa and crunchy cabbage marry perfectly with the richness of the spread and the crispy crunch of the yams.
Crispy Yam Tacos with Chipotle Dip
Serves 4 (Print Recipe Here)
4 Small or 2 Medium Yams (about 700g/ or 24 oz)
1/2 Cup Organic Polenta
1 tsp. Sea Salt, or more to taste
Big Pinch Pepper
Pinch of Smoked Paprika
1/2 tsp. Sea Salt
1 Clove Garlic, Grated
1 Lime, Juiced (about 2 Tbsp)
Pinch Black Pepper
Pinch Smoked Paprika
2 tsp Chopped Canned Chipotles
1 Tbsp. plus 1 tsp. Adobe Sauce (from the can of Chipotles)
2 Cups Diced Cherry or Grape Tomatoes
2 Cloves Garlic, Grated
2 Red Spring Onions (or two Green Onions and a Shallot diced)
1 Red Pepper, Diced (about 1 Cup)
1 Serrano or Jalapeño, Minced (depending on taste)
1/2 Chopped Cilantro
1 tsp. Sea Salt
2 tsp. Olive Oil
Organic Corn Tortillas
1. Begin by peeling the yams, and slicing them into small finger sized pieces, about 6 cm (2.5 inch) by 2 cm (1/2 inch). Cover them with water for about 1/2 hour, then drain and dry thoroughly. Toss them with the oil, salt, pepper, paprika, and polenta, coating evenly. Distribute on two trays leaving plenty of space between each slice. Bake in a 205 C (400 F) for 20 minutes or until cooked through, flipping halfway.
2. Meanwhile, while the yams are cooking, prepare the Chipotle Dip. Stir together the Hellmann's spread, sea salt, spices, lime juice, adobe, and chopped chipotle peppers. Taste and adjust seasoning.
3. Next prepare the salsa by combining all the ingredients in a large bowl. Taste and adjust seasoning as needed.
4. To serve, warm tortillas according to package directions. Serve crispy yams with shredded cabbage, salsa, avocado, and a good dollop of chipotle dip.
This blog post was created in partnership with Hellmann's Canada. The opinions expressed here are my own. Thank you for supporting Wholehearted Eats by supporting our sponsors!!