Monday, 5 September 2011

Naan tacos with sweet potato, fresh corn salsa and guacamole



This may have have been one of my favourite meals of the summer. I was craving naan bread and tacos on the same day so I thought I would mix the 2 together. I made the naan bread using this recipe from the chubby vegetarian but adapted the recipe using the modifications indicated below.
Using a beautiful yellow heirloom tomato I made a delicious fresh salsa with corn. A giant avocado was used to make a simple guacamole. Sweet potato was the major substance of the taco which was finished by topping with a dash of goat cheese and a splash of lime juice.



Naan tacos with sweet potato, fresh corn salsa and guacamole
Start with making the salsa to allow the lime juice to cooke the tomatoes and oinion and gove the flavours time to meld

Salsa Ingredients
  • 1 large yellow heirloom tomato
  • 1 ear fresh corn
  • 2 small on the vine red tomatoes
  • Green onion
  • 1/8 cup yellow onion
  • 1 clove crushed garlic
  • dash ancho chili powder
  • chopped cilantro
  • lime juice
  • Salt and pepper
Directions
  1. Make salsa first, chop and mix first 5 ingredients and let drain well in a colander. 
  2. Mix in the rest of the ingredients and let the salsa sit to the side while the flavours meld.


Roasted sweet potato Ingredients
  • 1 large sweet potato chopped in cubes
  • Olive oil
  • dash honey
  • 1/2 lime juice
  • 1/2 tsp chili powder
  • dash chili flakes
  • dash cinnamon
  • dash paprika
  • dash cumin
Directions
  1. Mix everything in an oven proof dish
  2. Bake at 400C until cooked through
  3. To brown, toss in a heated pan to crisp edges


Naan bread Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 tsp rapid-rise yeast
  • 1/2 tsp sea salt
  • 3/4 almond milk
  • Melted butter 
  • Chopped cilantro
Directions
  1. Preheat broiler and place pizza stone as close to top of oven as possible.
  2. Mix together all of the ingredients except the almond milk.
  3. Slowly stir the almond milk in until the dough forms a smooth and sticky ball. You may not need all of the almond milk. 
  4. Let the dough rise for 30 minutes. 
  5. Divide dough into 8 equal pieces and roll out with flour using a rolling pin.
  6. Slide the flattened rounds under the broiler for about 2 minutes. 
  7. Remove from oven and brush with butter
  8. Garnish with fresh finely chopped cilantro. 
  9. Keep warm inside a dish towel until ready to use.


Guacamole Inredients
  • 1 very large avocado
  • Lime juice (1/2 lime)
  • 1/4 tsp cumin
  • Cilantro chopped
  • Green onion chopped
  • 1 garlic clove crushed
Directions
  1. Roughly mix everything together with a fork.

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