Sweet Potato Tacos with Avocado Tahini Sauce
I just started reading Michael Pollan’s latest book, Cooked. In the introduction, aptly titled “Why Cook?”, he recounts his mid life epiphany that cooking was the answer to several questions that had most occupied him. Among those questions was this one: What is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable?
Now, when I started this blog I had not even considered Michael’s question. I certainly did not have the lofty intention of helping to reform the American food system when I clumsily started cooking, photographing and writing about my novice experiences in the kitchen. But as my blogging progresses and with it my knowledge of cooking and food, I can’t help but feel that I am, if solely through educating myself about the different forces at play in our food system, doing my little part to make it all more healthy and sustainable.
With the birth of this blog, I started cooking for those around me more often and an ongoing dialogue about food and nutrition naturally followed. Cooking really is the most important thing an ordinary person can do to help push this country towards a Food Revolution, for which Jamie Oliver, Michael Pollan and countless others, including myself, are advocating. If everyone cooked real food a little more often we may just get there a little more quickly.
So to celebrate this Mother’s Day, go forth and cook for your loved ones!
2 garnet potatoes, peeled and chopped into bite size pieces
1/2 tablespoon olive oil
1 red onion, diced
2 cloves garlic, peeled and minced
6 whole wheat tortillas
1 can sweet corn
2-3 cups green cabbage, chopped finely
Avocado Tahini Sauce
2 tablespoons tahini
1/2 teaspoon chili flakes
2 tablespoons fresh lemon juice
2 -3 tablespoons water
1/4 teaspoon salt
Heat the oven to 400°F. Place the potatoes in a roasting pan and bake for 25 minutes or until slightly browned and tender. Because you are not using any oil they will burn just a little bit where they stick to the pan. Scrape them from the pan. The slightly burnt bits add to the taste and texture. Set the potatoes aside.
In a medium saucepan heat the olive oil. Add the diced onion and saute until brown and caramelized. Add the garlic and a bit of water to deglaze the pan. Add the potatoes and toss everything together.
To make the sauce mix all the ingredients together. Adjust the chili flakes and salt to taste.
Char the tortillas on the burner. Spread a generous dollop of sauce onto the tortilla. Follow with the cabbage, the sweet potato and onions and the corn. Finish with some cilantro.
Makes 6 tacos.