Sausage Sweet Potato Tacos With Avocado Slaw by Rockin Robin

Sausage Sweet Potato Tacos With Avocado Slaw by Rockin Robin

Robin: Hey, everybody, what’s up? Today we’re making sausage and sweet potato
tacos, and we’re going to top them with our avocado slaw. Now I served this to my sons and it was a
huge hit, they both loved it and they both had about six tacos each. So I think you guys are going to like it too. So I’m Rockin’ Robin, and I’m going to show
you how to do it right after this. Let’s get started by going over our ingredients. All right, first thing we have here are corn
tortillas, of course, because we’re making our tacos. I have some sausage here that I picked up
from my meat market, and the casings here are removed on this, and this is Italian sausage
without fennel. We’ll need some sweet potatoes. Here you just want to peel them, slice them,
and then chop them up into nice little bite-sized pieces. I have some yellow onion, some Monterey Jack
cheese, and actually I mixed, because I had half pepper Jack and half regular, so that’s
what I did there. We’ll need some chili powder, smoked paprika,
ground cumin, oregano. We’ll need a little bit of salt, garlic powder,
and some pepper. For our cole slaw we’re going to need…I’m
using some cabbage here. Now I bought some in a package, already shredded
up, but you can cut your own if you want to, and mine has a little bit of carrot in it
for a little extra color. We’ll need some raw cashews, some avocado,
honey. I’m using raw honey here. Some apple cider vinegar, fresh lemon juice,
garlic powder, and a little bit of salt. We’re going to start off by making our cole
slaw dressing. So we’re going to use a blender for that. So we’re going to cut our avocado in half,
and we’re going to measure out about half a cup of avocado…thereabouts, you know if
you go over a little bit, no harm done. So in the blender, we’ll put the avocado,
next goes the cashews, and the lemon juice. And once we put all this acid in with the
avocado it won’t turn brown, which is a good thing. Here’s the apple cider vinegar, going to add
a teaspoon of some honey, and a pinch of salt. Now avocado really needs salt, so you really
want to make sure that its salted well. We’re going to taste this to make sure. All right, so now we’re going to blend this
up, and if it’s too thick, we can always add some water to it to get it to the consistency
that we want. And we can also add, after we taste it, a
little more, say, apple cider vinegar, just to give it a little more tang, if that’s what
you want, too. So you can adjust that. Here we go. So you can see this is nice and creamy, so
I’m going to take a taste, because I’m going to adjust the salt. Look at that: it’s pretty thick. I like the consistency, you can thin it more
if you want. I love it, it’s perfect. All right, I’m going to pour this into another
dish and put it in the refrigerator until we’re ready to serve it up. All right, now we’re ready to cook up our
sausage and sweet potatoes. I’m going to start with the sweet potatoes
first. Now, I didn’t mention, but we do need a little
olive oil, so I’m going to put about a tablespoon in the pan. I’m going to add the onions and the sweet
potatoes, and these are going to cook up until we get the sweet potatoes nice and tender,
fork tender. I’m going to add a little bit of salt to this,
and we’re going to cook it for, you know, somewhere between five and 10 minutes, like
I said, until those little sweet potatoes get nice and tender. Now these have been cooking now for about
five, six minutes, and I’m going to put a lid on them, and that’s going to help speed
up the cooking on them. All right, let’s check those potatoes, looks
like they’re done, I can tell by the way they feel. So now we’re just going to set these aside
in a dish so we can cook up our sausage. All right, let’s get the sausage in the pan. I’ve got my pan over medium high heat and
I’m going to cook this up just by itself. I’m going to let the fat kind of render out
of it, and then I’m going to drain it off, and then we’re gonna spice it up. This sausage has very little fat in it, unlike
some I’ve used where I’ve actually had to drain it out. But this one is going to be just fine the
way it is, so I’m going to go ahead and start adding all my spices to this. So here is the chili powder, I’m just going
to sprinkle it all over it. The ground cumin, the oregano, the smoked
paprika, the salt, and the garlic powder. This should be done in just a few minutes
here. Once the sausage is done, it’s no longer pink,
all we have to do is add back the sweet potatoes, mix them in, let it heat up just a little
bit, and we’ll be ready to serve up our tacos. The only thing left to do is to mix our cole
slaw with our dressing, and then we can tango with our tacos. All right guys, the last thing we need to
do is heat up our tortillas, right? We want to serve these up with a nice warm
tortilla. Okay, so I’ve got my corn here, and I have
one of these tortilla warmers. These things, guys, are amazing, I think every
kitchen ought to have one. You can heat up a whole stack of tortillas,
pop it in the microwave, which I’m going to do for 30 seconds, and these things will stay
hot for, like, 30, 45 minutes. Amazing. So that’s what I’m going to do. Put this in, 30 seconds, we’re done. All right, so here’s our tort…ah, tortillas
are hot. Whew! All right, so I’m going to try and get one
of those out of there. I told you this thing works amazing, right? Holy caliente, oh my goodness! Okay, let’s do one. Okay, so you take your nice hot tortilla out
of there, and let’s tango. All right, so we’re going to put our sausage
and sweet potatoes right on there. And since these tortillas are a little small
we don’t want to overdo them. And then I like to add the cheese, just a
little sprinkle, guys, it’s optional, if you don’t want to you don’t have to, on top of
that nice hot sausage, and it will start to melt. And then we’ll finish it up with our…with
our cole slaw. And I’m going to put some on here, right over
the top, get a little bit in every bit, I love that. And there you go, that’s it, simple. This a great recipe that you can make during
the week, because it’s quick to put together and it is tasty, so it’s a good alternative,
you know, for any night of the week. So here’s our little taco and I think I’ll
just take a bite, what do you say, hmm? Let’s just do that. That is really delicious, I hope you try it. It’s nice, you know, you’ve got a nice little
heat going on there with the sausage and the spices, and then you have the coleslaw with
the avocado dressing, with the cashews, which is really nice and creamy and just really
delicious, guys. It’s a nice complement, and it really evens
everything out. So, I hope you enjoyed that recipe, I sure
loved making it, and, yeah, that’s what we’re having for dinner tonight. So, thanks so much for watching, everybody. If you have a question or a comment, be sure
and leave it down below in the comments section, and you know, give me a thumbs up, share the
video if you can, I really appreciate it when you do that. And subscribe, if you haven’t. And the way you do that is by clicking that
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video comes out, because we’ll notify you. All right guys, thanks again for watching,
we’ll see you next time. So make some tacos so you can tango with your
tacos tonight.

Make some tango tacos filled with sausage, sweet potatoes, topped with avocado cole slaw. You’re going to love it!

Tools Used:
Tortilla Warmer: http://amzn.to/1TFWvZS

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Sausage Sweet Potato Tacos Recipe

Ingredients:
1 lb. Italian mild sausage, casing removed
1 large sweet potato, peeled, sliced and chopped into ½ inch pieces
½ yellow onion, diced
½ tsp. Oregano
1 tsp. ground cumin
1 tsp. chile powder
½ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. salt
pepper
Pepper jack and or Monterey Jack cheese, grated
corn tortillas

Avocado Dressing For Coleslaw

Ingredients:
12 oz (1 package) sliced cabbage
½ cup avocado
3 Tbsp. fresh lemon juice
5 tsp. apple cider vinegar
¼ tsp. garlic powder
1 tsp. raw honey
¼ – ½ tsp. salt
½ cup raw cashews

Directions:

Start by making the avocado dressing. Place the avocado, lemon juice, apple cider vinegar, garlic powder, honey, salt and the cashews in a blender. Blend until smooth. If need be, you can add water to get the consistency you want. Place in the refrigerator until ready to serve.

In a large frying pan, add 1 Tbsp. of olive oil over medium high heat. Then add the onion and the sweet potatoes to the pan. Season lightly with some salt and pepper.

Cook this mixture for 5 to 10 minutes or until the potatoes become soft. I like to cover them with a lid after 5 minutes of cooking.

Once the potatoes are soft, pour the mixture into a bowl to keep warm.

Using the same pan, put the temperature back to medium high heat and add the sausage to the pan. Break up the sausage into small pieces as it cooks. It there is a lot of grease from the sausage, you can drain it when it’s done.

Then add the chile powder, ground cumin, oregano, smoked paprika, salt and garlic powder. Cook for a couple of minutes and then add the sweet potatoes back to the sausage and heat it through.

Now it’s time to put the coleslaw together. Add several large scoops of avocado dressing to the cabbage in a large bowl. Mix well until it is fully incorporated.

Head up the corn tortillas in a tortilla warmer or you can place corn tortillas onto a hot dry pan turning once until hot, soft and pliable.

Take one corn tortilla and fill it with some of the sausage filling and then a sprinkle of cheese. Then top it with the avocado slaw and enjoy!

Thanks for watching and sharing!
Rockin Robin
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