Avocado and Sweet Potato Taquitos with Creamy Avocado Dip
What is a taquito? This crispy treat is essentially a rolled tortilla, brimming with fillings, then fried to crisp perfection!
Equipment
- toothpicks
Ingredients
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro + more for garnish
- 3 limes 1 juiced, 1 halved, and 1 cut into wedges
- 2 small California sweet potatoes about 1 pound, peeled and cut into 1” cubes
- 2 tablespoons unsalted butter or extra virgin olive oil + more for pan frying
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon cayenne optional
- 1 California avocado
- 12 white corn tortillas warmed
- 2 cups shredded iceberg lettuce
- 1 cup cherry tomatoes halved
- 1 Fresno chili sliced thin
- 1/4 cup grated cotija cheese
- 1 cup Mediterranean-inspired Creamy Avocado Dip recipe follows
Instructions
- Combine the red onion, cilantro, and lime juice in a small bowl, and set aside.
- Fill a medium pot with water, salt generously, and bring to a boil. Add the cubed sweet potatoes, and cook for 15 minutes, or until the potatoes are fork tender throughout. Remove from heat, drain the water, and return the potatoes back to the pot, stirring in the butter, salt, cumin, paprika, and cayenne (if using). Allow to cool for 10 minutes, then mash in the avocado.
- Working with one warmed tortilla at a time, rub the halved lime across the top, then spread a heaping tablespoon of the potato and avocado mash onto the side closest to you. Top with a 1/2 tablespoon of the onion and lime mixture, then gently roll the tortilla away from you, so that the filling is secured inside. Insert a toothpick to help the taquito hold its shape while cooking.
- Heat 1/4” of olive oil in a large skillet over medium heat.
- Working in batches of 4-6 at a time, fry the taquitos, using tongs to rotate and cook them evenly on all sides, 4-5 minutes total. Remove the toothpicks once finished cooking.
- To serve, spread the shredded lettuce across a platter, then stack the taquitos on top, garnishing with the cherry tomatoes, sliced Fresno chili, additional cilantro, and lime wedges. Sprinkle with cotija, and serve with a bowl of Creamy Avocado Dip.
Notes
To make the Creamy Avocado Dip
- 2 California avocados
- 1/4 cup Greek yogurt
- 1/4 red onion or 1 shallot, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro, chopped
- 1 jalapeño, stemmed and seeded
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- Juice of 1 lemon
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
Nutrition
Calories: 187kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 8mgSodium: 172mgPotassium: 444mgFiber: 6gSugar: 3gVitamin A: 5718IUVitamin C: 18mgCalcium: 64mgIron: 1mg
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