Root-Vegetable Tacos with Lime Cilantro Cream

You can’t go wrong with tacos, no matter how you mix up the recipe. These root-vegetable tacos are perfect for when you want more veggies or a filling but light taco. Grab an extra yummy Sonora Tortilla, fill them up and enjoy!

https://www.williams-sonoma.com/recipe/root-vegetable-tacos.html

2 Sweet PotatoesPeeled and Chopped

4 ParsnipsPeeled and cut into 1/4-inch pieces

2 tbsp Canola Oil

1 tbsp Ground Cumin

1 tsp Ground Coriander

½ tsp Chili Powder

½ tsp Salt

1012 Small Tortillas

For The Cilantro-Lime Cream

½ cup Sour Cream

¼ cup CilantroFinely chopped + More for Garnish

Juice of 1 Lime

Salt and PepperTo Taste

For Tomatillo Salsa

6 TomatillosHusked and Halved

1 Jalapeno ChiliHalved and seeded

¼ cup Fresh Cilantro Leaves

¼ White OnionRoughly Chopped

1 Garlic Clove

Salt and PepperTo Taste

Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

Put the sweet potatoes and parsnips in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.

Meanwhile, make the lime-cilantro cream: In a small bowl, stir together the sour cream, the 1/4 cup cilantro and the lime juice. Season with salt and pepper.

To make the tomatillo salsa, preheat a broiler. Arrange the tomatillos and jalapeño, cut side down, on a baking sheet. Broil until charred, about 7 minutes. Let cool briefly. Place the tomatillos, jalapeño, cilantro, onion and garlic in a blender and puree. Season with salt and pepper. Transfer to a small bowl.

Garnish the lime-cilantro cream with cilantro. Place 3 Tbs. of the root vegetables on each tortilla, top with the salsa and serve immediately, passing the lime-cilantro cream at the table.

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Root-Vegetable Tacos with Lime Cilantro Cream