Ingredients
The following ingredients have 7 Servings
- 3 tablespoons olive oil
- 2 tablespoons maple syrup (or sub with brown sugar)
- 4 teaspoons tamarind paste
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 10 ounces sweet potato (peeled and sliced into 2 to 3-inch strips, 1/4-inch thick)
- 10 ounces eggplant (sliced into 2 to 3 inch strips, 1/2-inch thick)
- 1 large red bell pepper (sliced into strips)
- 2 large apples (sliced into thin strips)
- 1 cup sliced lettuce (small handful)
- 2 tablespoons lime juice
- 1 teaspoon maple syrup (or sub with brown sugar)
- 6 to 8 corn tortillas
- pico de gallo
Instruction
- Preheat the oven to 375ºF. Position an oven rack to the center position. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, mix the oil, tamarind paste, maple syrup, salt, pepper flakes and garlic powder. Set aside 1 1/2 tablespoons of the sauce. You will use it when you toss the roasted vegetables later.
- In a medium bowl, mix the tamarind sauce with the vegetable strips. Use your hands to distribute the sauce over the vegetables.
- Spread the vegetables over the baking sheet into an even layer. Bake vegetables for 30 minutes.
- Toss the apple slaw ingredients together. Set the slaw aside.
- When the vegetables are done roasting, drizzle the remaining tamarind sauce on top and mix.
- After the roasted vegetables are done, heat up the corn tortillas over a pan. If you want to char the tortillas, heat them directly over a flame.
- Assemble the tacos by filling them with a bit of the tamarind-glazed vegetables, apple slaw and pico de gallo. Serve immediately.
