Sweet Potato Fajitas
w/ Pepper Jack, Pickled Jalapeño, and Lime Sour Cream
Sweet Potato Fajitas
w/ Pepper Jack, Pickled Jalapeño, and Lime Sour Cream
Cooking Instructions
- 1
Adjust rack to top position and preheat oven to 425°.
- 2
Cut sweet potatoes into half inch thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 tablespoon southwest spice. Season with salt and pepper.
- 3
Roast on top rack until tender and lightly crisped, 25 to 30 minutes.
- 4
Meanwhile, finely slice jalapeño into rounds removing ribs and seeds for less heat. Zest and quarter lime. Halve, peel, and thinly slice onion. Dice a few slices until you have a quarter cup. Halve, quarter, and thinly slice green pepper into strips. Dice tomato, and roughly chop cilantro.
- 5
In a small bowl, combine jalapeño, juice from half the lime, half teaspoon sugar, and a big pinch of salt. Set aside to pickle and stir occasionally until ready to serve.
- 6
Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion and green pepper. Cook while stirring occasionally until softened and lightly charred, 8 to 10 minutes. Season with salt and pepper and remove pan from heat.
- 7
While veggies cook, in a small bowl, combine Tomato, Cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper.
- 8
- 9
And a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
- 10
- 11
Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds.
- 12
Divide tortillas between plates and fill with sweet potatoes, veggies, pepper jack, salsa, lime sour cream, and as much Pickled Jalapeño as you like. Place remaining lime wedges on side
- 13
Serve and enjoy!
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