Buffalo and Sweet Potato Tacos

These were fantastic taco's with just the right amount of kick. These are great to take on the road or to work as a lunch. Just put the segments in separate containers and then make when it's time to eat.

Keyword: Allen Lim, Biju Thomas, Chef Ray, Feed Zone, Feedzone, Feedzone Cookbook, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, The Feed Zone Cookbook, The Feedzone Cookbook

Servings: 4

Ingredients

Buffalo Filling

500 g ground buffalo/bison (as this is readily available in NZ, I used minced beef)
2 tsp taco seasoning
2 tsp chilli powder
1 tsp brown sugar
¼ cup peas
1 lime

Sweet Potato Filling

1 cup cooked sweet potato cut into large cubes
1 onion thinly sliced
1 bell pepper thinly sliced
8 corn tortillas warmed
plain yoghurt
coriander/cilantro sprigs

Instructions

To make the buffalo filling: Pour enough oil into a large sauté pan to thinly coat the bottom. Place pan over heat and add the ground buffalo, stirring often to keep meat from sticking. let the meat brown.
Add the dry spices and sugar, and cook for a minute. Turn the heat to medium and continue cooking until it's all a nice dark colour and most of the liquid has cooked off.
Add peas. Season with fresh lime juice and salt to taste. Remove from the heat while the peas are still bright green.
To make the sweet potato filling: Pour enough oil into a medium nonstick sauté pan to thinly coat the bottom. Add sweet potatoes, onion, and peppers, and sauté until edges of the potatoes begin to chrisp, about 5 minutes.
Add chili powder and salt the taste. Stir well; turn off heat.

Notes

From: Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook - Fast and Flavorful Food for Athletes Velo Press