About the Recipe
My love of all things taco inspired me to developed this recipe for Selefina Spices as an October recipe.
I love tacos because they offer a delightful symphony of flavors and textures in every bite. The versatility of tacos allows me to explore a world of culinary creativity, from traditional fillings to innovative combinations. Whether it's the savory, smoky notes of grilled meats or the freshness of vibrant vegetables and zesty salsas, tacos are a canvas for endless possibilities, making each bite an exciting culinary adventure.
Plus, the hand-held nature of tacos encourages a communal and casual dining experience, perfect for sharing with friends and family.
Simply put, my love for tacos is rooted in their ability to deliver a delicious, customizable, and sociable dining experience that never gets old.
I love how uniquely simple yet tasty this particular taco recipe is.
Roasted sweet potatoes and Brussels sprouts are tossed in a flavorful blend of cumin and smoked paprika, resulting in a hearty and healthy filling while the tartness of the cranberries and sweetness of the apples meld so nicely together and provide a juicy and flavor packed salsa topping.
These tacos are ideal for the Fall season, making use of seasonal ingredients and showcasing the vibrant colors and flavors associated with autumn.
Hope you enjoy them as much as I do.
1 cup fresh cranberries (can also use frozen)
1/2 cup diced red onion
1/2 cup diced apple (preferably a sweet variety)
1/4 cup chopped fresh cilantro
1 jalapeño, seeds removed and finely chopped (adjust to your spice preference)
Juice of 1 lime
2 tablespoons honey or maple syrup
Salt and pepper to taste
For the Harvest Veggie Filling:
2 cups diced sweet potatoes
2 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
For Assembling the Tacos:
8 small soft taco shells or tortillas
1 cup baby kale or mixed greens
1/2 cup crumbled goat cheese (can also use sour cream or plain yogurt)
These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño.
Prepare the Cranberry Salsa:
In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped.
Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper.
Mix well and set aside.
Roast the Harvest Veggies:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper.
Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking.
Assemble the Tacos:
Warm the taco shells or tortillas.
Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies.
Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang.
Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness.
Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream.
To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html.