Ingredients
Tacos
- 1 medium Sweet potatoes peeld and diced
- 1 ear Corn on the cob husked
- 1 Poblano pepper sliced into strips
- Extra-virgin olive oil for drizzling
- 4 large Egg
- 4 Flour tortillas charred or warmed
- 1/2 Avocado diced
- 1/4 cup Salsa verde for serving
- Fresh cilantro optional
- Hot sauce optional
- 2 wedges Lime for serving
- Salt
- Black pepper
Pineapple Orange Juice
- 16 oz Pineapple Orange Juice cold
Instructions
- Preheat the oven to 400°F (204℃) and line a baking sheet with parchment paper.
- Place the sweet potato cubes, corn, and sliced poblano on the baking sheet. Drizzle with olive oil and season with salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Then remove them from the oven. Let the corn cool a bit, then remove the kernels using a knife.
- Heat the oil in a nonstick skillet on medium heat. Add the eggs, let them cook for a few seconds, and stir the eggs until just set. Season with salt and pepper to taste.
- Assemble the tacos with scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with salsa. Top with cilantro and serve with hot sauce and lime wedges. Enjoy with juice.
Sweet Potato Poblano Breakfast Tacos
Ingredients
Tacos
- 1 medium Sweet potatoes peeld and diced
- 1 ear Corn on the cob husked
- 1 Poblano pepper sliced into strips
- Extra-virgin olive oil for drizzling
- 4 large Egg
- 4 Flour tortillas charred or warmed
- 1/2 Avocado diced
- 1/4 cup Salsa verde for serving
- Fresh cilantro optional
- Hot sauce optional
- 2 wedges Lime for serving
- Salt
- Black pepper
Pineapple Orange Juice
- 16 oz Pineapple Orange Juice cold
Instructions
- Preheat the oven to 400°F (204℃) and line a baking sheet with parchment paper.
- Place the sweet potato cubes, corn, and sliced poblano on the baking sheet. Drizzle with olive oil and season with salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Then remove them from the oven. Let the corn cool a bit, then remove the kernels using a knife.
- Heat the oil in a nonstick skillet on medium heat. Add the eggs, let them cook for a few seconds, and stir the eggs until just set. Season with salt and pepper to taste.
- Assemble the tacos with scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with salsa. Top with cilantro and serve with hot sauce and lime wedges. Enjoy with juice.
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