gluten free, vegetarian
Real corn tortillas are a fabulous, fun and easy base for gluten free dishes: the only trick is to fold them in half and enjoy while they’re warm and still silky soft. Once cool, tortillas get tough and chewy. Serve these colourful numbers with steamed corn on the cob or polenta fries for a satisfying meal!
Ingredients (makes 8)
8 corn tortillas (we use La Tortilleria brand)
2 ripe avocados
3 medium sweet potatoes, scrubbed clean
½ tsp ground cumin
½ tsp ground coriander
1/3 cup yoghurt
1 Tbsp mayonnaise
½ tsp smoked paprika
juice and zest of 1 lime
sea salt & freshly ground black pepper
gomashio and coriander sprigs, to garnish
- Preheat oven 200ºC. Bake sweet potatoes for an hour to ninety minutes, until the flesh is tender. Remove from oven and cool slightly then scoop flesh from the skin into a medium bowl. Roughly mash with the ground cumin, ground coriander and seasoning to taste. Set aside and keep warm.
- Meanwhile, whisk together yoghurt, mayonnaise, smoked paprika, lime juice and zest. Halve and deseed avocados then slice flesh (leaving it in the skin). Set aside.
- To prepare tortillas place a large pan over a medium-high heat on the stove. Without overcrowding the pan, dry toast the tortillas for 10 seconds each side then wrap in a tea towel to ensure they don’t dry out while you warm the remaining tortillas.
- To assemble, set out the freshly toasted tortillas on your workbench. Roughly mash ¼ avocado onto each with a fork. Divide the sweet potato among the tortillas and spread on top. Drizzle each with the dressing and garnish with gomashio and coriander, finishing with a good grind of pepper. Serve immediately. Alternatively you could set out all the ingredients and allow people to help themselves, buffet-style.