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Charred corn and sweet potato tacos

Serves: 4
Prep: 25
Cook: 20
    Using charred corn and sweet potato these tacos take an age old family favourite to a whole new level. experience this new recipe twist and never look back!

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    Ingredients

    • 250g silken firm tofu, drained well
    • 125mL So Good Soy Milk Regular
    • 1 tsp smoky paprika
    • ½ tsp Dijon mustard
    • 15mL lemon juice
    • 400g sweet potato (skin on), cut into thin wedges
    • 2 medium corn cobs
    • 1 avocado, chopped
    • 1 medium red capsicum, seeded and chopped
    • 2 tbs chopped coriander
    • 150g shredded red cabbage
    • 8 small corn tortillas

    Method

    1. Step 1

      Place drained tofu,

    2. Step 2

      Preheat oven to 200C. Place sweet potato wedges on a lined baking tray and spray with olive oil spray. Bake for 15-20 minutes until tender and golden. Remove and keep warm.

    3. Step 3

      Heat a barbecue or char-grill plate over high heat. Cook corn cobs, turning regularly until slightly charred, then remove from heat, allow to cool for 5 minutes before slicing kernels from cobs. Set aside.

    4. Step 4

      To serve, warm tortillas. Top with roasted red cabbage, sweet potato, avocado salsa, charred corn and a drizzle of smoky paprika aioli. Garnish with extra coriander and lime wedges if desired.

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