Part of what I love about Thai food is the mix of flavors – some heat, tang from limes, sweet from coconut, and cooling cilantro, it just all goes so well together. I had some peanut butter, coconut milk and jalapeño also rolling around the fridge and I thought it would work perfectly to create a Thai fusion taco.
Total Time
35min
4.6
8 Ratings
Author: Girl Eats Greens
Servings:
4
Ingredients
•
1
Sweet Potato
, chopped
•
1/2
Large
Carrot
, julienned
•
1
can
(15.5 oz)
Black Beans
•
4
Tbsp
Low-Fat Coconut Milk
•
4
Tbsp
Peanut Butter
•
1
cup
Kale
, shredded
•
1
tsp
Ground Cumin
•
1/4
tsp
Cayenne Pepper
•
2
cloves
Garlic
•
1
Lime
•
1
tsp
Sesame Oil
•
1
Jalapeño Pepper
•
10
Small Corn Tortillas
•
to taste
Fresh Cilantro
•
2
Tbsp
Low-Fat Coconut Milk
Cooking Instructions
1.
Mince one of the Garlic (1 clove).
2.
Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
3.
Sauté Sweet Potato (1) in a greased skillet over medium heat until they start to brown a bit. I like to use spray olive oil to keep the amount of oil down.
4.
Add the minced garlic and the Black Beans (1 can). Cook until the beans are heated through and the garlic has cooked.
5.
Add Low-Fat Coconut Milk (4 Tbsp), Cayenne Pepper (1/4 tsp), and Ground Cumin (1 tsp). Mix well. Turn the heat down to low to keep the filling warm if you’re not quite ready to serve yet. This will also give the flavors a chance to mesh together.
6.
To make the Carrot and Kale Slaw, add the Kale (1 cup) and Carrot (1/2) to a large bowl. Add Lime Juice and 1/2 teaspoon of Sesame Oil (1 tsp) to the bowl. Toss until everything is evenly coated.
7.
To make the Peanut Sauce, cut the Jalapeño Pepper (1) in half and remove the seeds. Place the Peanut Butter (4 Tbsp), jalapeno, a Garlic (1 clove), juice from the rest of the lime, Low-Fat Coconut Milk (2 Tbsp) and a tablespoon of water in the food processor. Pulse until the jalapeño and garlic are chopped up and everything is well mixed together and incorporated.
8.
Warm the Small Corn Tortillas (10) by placing them in a pan over high heat for about 10 seconds on each side.
9.
Put the sweet potato and black beans mixture in first, top with slaw and peanut sauce, and garnish with a few bits of Fresh Cilantro (to taste). Serve with Lime Wedge and enjoy!
Nutrition Per Serving
CALORIES
533
FAT
18.1 g
PROTEIN
17.4 g
CARBS
73.1 g
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