A tasty, tempting finger food recipe from our friends at CA Grown, perfect for holidays, game days, and snacky dinners.
Makes 12
Ingredients:
1/4 cup chopped red onion
1/4 cup chopped cilantro, plus more for garnish
3 limes, 1 juiced, 1 halved, and 1 cut into wedges
1 pound orange- or yellow/white-fleshed sweet potatoes, or a combination, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter or extra virgin olive oil, plus more for frying
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper (optional)
1 California avocado, peeled and pitted
12 to 14 white corn tortillas, warmed
2 cups shredded iceberg lettuce
1 cup cherry tomatoes, halved
1 Fresno chile, thinly sliced
1/4 cup grated cotija cheese
1 cup guacamole or other avocado dip
Instructions:
In a small bowl, combine the onion, cilantro, and lime juice and set aside.
Bring a large pot of salted water to a boil. Add the sweetpotatoes and cook until tender, about 15 minutes. Remove from heat, drain, and return the sweetpotatoes to the pot. Stir in the butter, salt, cumin, paprika, and cayenne, if using. Set aside to cool for 10 minutes, then mash in the avocado.
Working with one warmed tortilla at a time, rub the halved lime across the top, then spread a heaping tablespoon of the sweetpotato and avocado mixture onto the side closest to you. Top with a 1/2 Tbsp. of the onion mixture, then gently roll the tortilla away from you, so that the filling is secured inside. Insert a toothpick to help the taquito hold its shape while cooking.
Heat 1/4-inch of olive oil in a large skillet over medium heat. Working in batches of 4 to 6 at a time, fry the taquitos, using tongs to rotate and cook them evenly on all sides, 4 to 5 minutes total. Remove the toothpicks.
To serve, spread the lettuce on a platter, then stack the taquitos on top, garnishing with the tomatoes, chile, additional cilantro, and lime wedges. Sprinkle with the cheese and serve with guacamole.
Recipe and photo courtesy of CA Grown
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