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Tacos with Sweet Potato

Tacos with vegetables, tempeh and mango-jalapeño salsa

Source: Other — Crisp Weekbox 2026/20

2 servingseasyPrep: 15 minCook: 10 min

Ingredients

  • 6 pcs Taco shells
  • 150 g Sweet potato
  • 0.5 pcs Courgette
  • 0.5 pcs Yellow bell pepper
  • 0.5 pcs Red Peper
  • 180 g Marinated tempeh
  • 100 g Iceberg lettuce
  • 0.5 bunch Chives
  • 120 g Mango-jalapeño salsa
  • 100 g Coconut yogurt
  • 0.25 tsp Paprika powder
  • 0.25 tsp Cumin powder

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 150g sweet potato, remove any ugly spots and cut into small (max 0.5 cm) cubes and fry gently.

3.Dice courgette

Cut 0.5pcs courgette into small cubes (max 0.5 cm). Cut 0.5pcs 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 150g 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 100g iceberg lettuce into thin strips. Cut the rest of red_bell_pepper into thin rings (remove the seeds for less spice) and chop 0.5bunch chives coarsely.

6.Season vegetables

Bring the vegetables to taste when they are tender with pepper, salt, 0.25tsp paprika powder and 0.25tsp cumin powder.

7.Warm taco shells

Warm 6pcs taco shells briefly in the oven.

8.Assemble tacos

Fill the warm taco shells with a layer of 100g iceberg lettuce, the warm vegetables, minced_tempeh, 120g mango-jalapeño salsa and finish with a spoonful of 100g coconut yogurt. Garnish with red_bell_pepper and pieces of 0.5bunch chives.