Executive Chef Xavier Smith Whips Up Tasty Tacos

Executive Chef Xavier Smith put a spin on vegetarian tacos during a recent virtual cooking demo.

Sponsored by the NEOMED Wellness Team, Chef Xavier showed participants how to make chipotle sweet potato tacos with a cilantro lime kale slaw and avocado crema, using ingredients from his Perfectly Imperfect Produce box.

If you missed the cooking demo, but want to celebrate Taco Tuesday, don’t sweat it. Enjoy the recipes below.

Chipotle Sweet Potato Taco

Serving size: 4

Ingredients

• 1 sweet potato, diced
• 2 cups black beans, rinsed and dried
• 1 zucchini, diced
• 1 poblano, thinly sliced
• 1 green pepper, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons chipotle, minced
• 2 teaspoons olive oil
• 6 flour tortillas, warmed

Instructions

1. Preheat the oven to 425 degrees, then line a baking sheet with parchment paper. In a medium size bowl, combine diced sweet potato with 2 teaspoons of olive oil, chipotle, cumin, salt and pepper. Stir together until well coated and transfer to baking sheet and bake for 20-25 minutes.
2. Heat large sauté pan over medium-high heat with 2 teaspoons of olive oil. Add onions and pepper and sauté until they start to caramelize, about 10-12 minutes. Add zucchini and continue to cook until zucchini starts to brown. Add black beans and season with salt and pepper. Keep warm.
3. Warm tortilla and place zucchini and black bean mixture down first, followed by sweet potato, followed by kale slaw and top with avocado crema.

Cilantro Lime Kale Slaw

Serving size: 4

Ingredients

• 1 ½ tablespoons lime juice, freshly squeezed
• 1 ½ tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 bunch kale, chopped
• 2 carrots, shredded
• 1 jalapeno, minced
• 1 cup pineapple, diced small
• ½ bunch cilantro, minced

Instructions

1. In a small bowl, combine the lime juice, olive oil, sugar, ground cumin, salt and cilantro. Whisk and set aside.
2. In a large bowl, combine the kale, carrots, jalapeno and pineapple. Mix until all of ingredients are evenly distributed.
3. Re-whisk dressing and pour over the vegetables and stir to coat evenly. Taste for seasoning and add salt and pepper, if needed.
4. Cover bowl with plastic wrap and place in refrigerator and let chill for at least 15-20 minutes.

Avocado Crema

Serving size: 4

Ingredients

• 1 avocado, ripe and smashed
• ¼ cup cilantro, minced
• 4 tablespoons mayo
• 4 tablespoons sour cream
• 1 teaspoon lime zest
• 1 ½ teaspoon lime juice
• ¼ teaspoon salt
• 1 clove garlic, minced

Instructions

1. Mix all ingredients in a food processor or blender until smooth.
2. Taste for seasoning and adjust with salt and pepper, if needed.
3. Cover and refrigerate.