Tacos with Sweet Potato
by Luca + Nico
Tacos with vegetables, tempeh and mango-jalapeño salsa
Source: Other — Crisp Weekbox 2026/20
1.Preheat oven
Preheat the oven for the taco shells (according to the instructions on the package).
2.Prepare vegetables
Heat oil in a wok or frying pan. Meanwhile, wash 150 g sweet potato, remove any ugly spots and cut into small (max 0.5 cm) cubes and fry gently.
3.Dice courgette
Cut ½ pcs courgette into small cubes (max 0.5 cm). Cut ½ pcs yellow bell pepper into quarters and then into half strips. Cut approximately half (!) of red_bell_pepper into pieces (save the rest for more spice). Add 150 g sweet potato and fry everything together for about until tender.
4.Cook tempeh
Heat oil in a second frying pan and fry minced_tempeh over medium-high heat for a few minutes until browned and crispy.
5.Prepare lettuce
Cut 100 g iceberg lettuce into thin strips. Cut the rest of red_bell_pepper into thin rings (remove the seeds for less spice) and chop ½ bunch chives coarsely.
6.Season vegetables
Bring the vegetables to taste when they are tender with pepper, salt, 0.25 tsp paprika powder and 0.25 tsp cumin powder.
7.Warm taco shells
Warm 6 pcs taco shells briefly in the oven.
8.Assemble tacos
Fill the warm taco shells with a layer of 100 g iceberg lettuce, the warm vegetables, minced_tempeh, 120 g mango-jalapeño salsa and finish with a spoonful of 100 g coconut yogurt. Garnish with red_bell_pepper and pieces of ½ bunch chives.