Shrimp, Sweet Potato & Kale Tacos
with Black Beans, Crispy Fried Onions, Lime Drizzle & Guacamole
What are sweet potatoes doing in a taco, you ask? Everything, we say! These tasty tubers are the perfect way to make Tex-Mex night meatless (and vegan!). You’ll season them with our Mexican spice blend and roast them until tender and lightly crisped. Spread warm tortillas with guacamole, add saucy, savory sautéed kale and black beans, load in the sweet potatoes, then bring on the toppings! A drizzle of creamy vegan lime mayonnaise and sprinkle of crispy fried onions add brightness and crunch for “perfect bites” all the way through.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Kale
10 ounce
Shrimp
(Contains: Shellfish)
2 unit
Sweet Potato
1 unit
Black Beans
2 unit
Mushroom Stock Concentrate
2 tablespoon
Vegan Mayonnaise
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425. Wash and dry produce.
Peel and quarter sweet potatoes lengthwise; cut into ½-inch-thick quarter-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans; transfer to a large bowl and mash about half the beans, leaving some whole. Zest and quarter lime.
Toss sweet potatoes on a baking sheet with a drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, heat a drizzle of oil in a large pan (for 4 servings, work in two batches or use two large pans) over medium-high heat. Add kale, beans, stock concentrates, garlic powder, remaining Mexican Spice Blend, and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted, 3-5 minutes.
Remove from heat; stir in juice from one lime wedge (two wedges for 4). Season with a pinch of salt and pepper to taste.
While veggies cook, in a small bowl, combine mayonnaise with juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like.
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Spread a thin layer of guacamole on tortillas. Fill with kale and bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with crispy fried onions.
Divide tacos between plates and serve with remaining lime wedges on the side.
