Grilled sweet potato tacos with spicy mayo

 

Ingredients 

• 2 (800g total) sweet potatoes, sliced into 1cm-thick discs
• 1 tbs grapeseed oil
• 300g red cabbage, finely shredded
• 1 small red onion, thinly sliced into rounds (we used a mandoline)
• 1 tbs salt flakes
• 1 tsp caster sugar
• Juice of 1 1/2 limes, plus extra lime wedges, to serve
• 1/4 cup (75g) Kewpie sriracha mayonnaise
• 16 street tacos
• 200g queso fresco cheese, crumbled

Tangy guac

• 2 large ripe avocados
• Juice of 1/2 lime
• 2 tbs plain yoghurt
• 1/2 bunch coriander, stems finely chopped, sprigs reserved to garnish
• 1 large garlic clove, crushed

directions 

• Heat a heavy-based chargrill pan or barbecue to smoking hot.
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  Place the sliced sweet potato in a large bowl with the oil and season with salt flakes and freshly ground black pepper. Toss to coat. Add half the slices to pan, reduce heat to medium and cook for 8-9 minutes on each side until the char marks are quite defined and the potato is just tender. Repeat with remaining slices.
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  Meanwhile, place the cabbage, onion, salt and sugar in a large bowl. Massage with your hands to soften the cabbage. Add the juice of 1 lime and leave to ‘quickle’ (quick pickle) for 10 minutes.
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  For the mayo, combine the mayonnaise and juice of 1/2 a lime in a small bowl.
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  To make the tangy guac, scoop the avocado flesh into a medium bowl. Add the remaining ingredients and 2 tsp salt flakes and 1/4 tsp finely ground black pepper and roughly mash together. Check seasoning and adjust if needed.
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  To serve, add some ‘quickled’ cabbage to the base of your taco, then add some guac. Top with pieces of sweet potato and sprigs of coriander. Drizzle over the mayo, then crumble over cheese. Season with freshly ground black pepper and serve with extra lime wedges.