French Fry Tacos

sweet potato fry tacos topped with radish, avocado, cabbage slaw and cilantro

  • I’m not ashamed that the title of this recipe is 1000% clickbait. They are sweet potato fry tacos, but everyone who has eaten them is blown away so you NEED to try them. The most important tips for these tacos are:

    1. The fries. The shape is so conducive to tacos I’m not sure why this isn’t done more frequently. To get crispy fries you are best to spread them out on multiple baking sheets so they don’t steam each other.

    2. The pimento cheese. It’s a requirement and I feel like store-bought would just be trash so make it and have zero regrets snacking on the leftovers in your fridge all week long.

    3. Don’t be intimidated by making any of this from scratch (white BBQ and pickled onions included) it is easy and will save you $ in the long run.

  • 2 sweet potatoes cut into fry shapes

    Pickled onions (see SNACKS tab in navigation)

    White BBQ Sauce

    2-3 cups cabbage (green or purple) madolined thin

    Avocado sliced or cubed

    Cilantro chopped

    Pimento cheese (see SNACKS tab in navigation)

    Radishes sliced (optional)

    Olive oil

    Salt & Pepper

    Hot sauce (optional)

    White BBQ Sauce:

    1 cup Mayonnaise

    1.5 tbsp apple cider vinegar

    1 tsp Worcestershire

    Salt & Pepper

    1. Preheat oven to 425 degrees and prep 2 baking sheets with parchment paper.

    2. Mix the ingredients for white BBQ sauce together in a small bowl.

    3. Throw your cut 'fries' into a large ziploc (you'll reuse it again) and drizzle in some olive oil and grind some salt and pepper in there.  Close with air in the bag and shake vigorously.  Dump the fries onto your baking sheets and bake for approximately 20 mins.

    4. Put your thinly sliced cabbage into the ziploc along with 1/4 cup of white BBQ sauce and all of the chopped cilantro and shake vigorously just like the fries. 

    5. Assemble your tacos with a smear of pimento cheese on bottom, then a layer of fries, a handful of cabbage, then topped with avocado, radishes, and more sauce as desired.

  • Marinated Tesajo Steak

    Tesajo steak I get from our local butcher/carneceria. It is a strip steak so a nice simple marinade and a quick hot grill does the trick.

    Simple marinade:

    ¼ cup of olive oil

    75% of ¾ cup of soy sauce

    75% of ¾ cup of orange juice

    50% of ¼ cup Worcestershire sauce

    Healthy dose of seasoning of choice