Crispy Yam Tacos with Chipotle Dip

Crispy Yam Tacos with Chipotle Dip

Serves 4

Yams

4 Small or 2 Medium Yams (about 700g/ or 24 oz)
½ Cup Organic Polenta
1 tsp. Sea Salt, or more to taste
Big Pinch Pepper
Pinch of Smoked Paprika

Chipotle Dip

1 Cup vegan mayo
½ tsp. Sea Salt
1 Clove Garlic, Grated
1 Lime, Juiced (about 2 Tbsp)
Pinch Black Pepper
Pinch Smoked Paprika
2 teaspoon Chopped Canned Chipotles
1 Tbsp. plus 1 tsp. Adobe Sauce (from the can of Chipotles)

Salsa

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)
½ Chopped Cilantro
1 tsp. Sea Salt
2 tsp. Olive Oil

To Serve

Organic Corn Tortillas
Shredded Cabbage
Cilantro
Hot Sauce
Avocado

1. Begin by peeling the yams, and slicing them into small finger sized pieces, about 6 cm (2.5 inch) by 2 cm (½ inch). Cover them with water for about ½ 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 mayo, 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.