Sweet Potato Pecan Tacos with Homemade Cassava Tortillas, Quick-Pickled Cabbage & Cashew Sour Cream

Sugary Food Potato Pecan Tacos with Homemade Cassava Tortillas, Quick-Pickled Cabbage & Cashew Sour Cream

Sweet potato pecan tacos with homemade cassava tortillas, fast marinaded cabbage & cashew sour cream. Naturally vegan and grain-free!

An overhead shot of a sweet potato pecan taco drizzled with a creamy white sauce and topped with chopped cilantro.

4 images show the making of homemade cassava flour tortillas with a hint of rosy beet powder mixed in.

Overhead image of red cabbage being shredded with a mandolin over a wood cutting board.

I’m a huge supporter of an equipped kitchen due to the fact that it makes numerous meals possible on an impulse. Even with very little fresh fruit and vegetables choice on hand, I can rustle up something incredible if I have my basement kitchen stock lined up (and I do line up and front-face the racks like a supermarket hehe). Individuals coming by with dietary constraints or allergic reactions? Not a concern due to the fact that I constantly have all the flours, alternative milks, nuts/seeds, and grains and other structures at a par stock level. Just one unfortunate sweet potato, an onion, and a couple handfuls of sliced kale in the refrigerator? That’ll be soup in no time with tinned tomatoes, veg stock, whatever grains and beans I’m fancying, and spices. You understand.

Tacos are among my go-tos when the fresh fruit and vegetables choices are slim and I do not have time/energy to go to the shop. You can roast a veggie (whatever you have), wash some beans or make a spiced meaty nut collapse like we do here, marinade some cabbage (cabbages are almost a kitchen product due to the fact that they appear to last permanently), whizz up a little velvety sauce out of cashews or tahini, and if you’re actually enthusiastic, press and formulate your own tortillas from whatever flour you like.

I got myself a tortilla press (this one) a little over a year back and I utilize it typically, like practically whenever we consume tacos. They are extremely simple to make, you get to manage the quality of active ingredients, and they taste miles away much better than a lot of shop purchased choices. My favored homemade tortilla is made with cassava flour due to the fact that they taste fantastic, the texture hurts however still pliable/flexible, and the “dough” itself is simple to deal with. In some cases I increase the blend with turmeric or beet powder for a little colour play. Taco celebration? Taco celebration! If you like these, I wager you’ll likewise enjoy my Sticky Sugary Food Potato Tacos or my Raw Vegan Tacos!

Image shows a hand pouring a vinegar mixture over a bowl of shredded red cabbage and onions.

Two images show pecan taco “meat” being ground up in a food processor.

Image shows cubed sweet potatoes about to be tossed in taco seasoning on a baking tray.

An overhead shot of 3 sweet potato tacos drizzled with a creamy white sauce and topped with chopped cilantro.

A 3/4 angle shot of 3 sweet potato tacos drizzled with a creamy white sauce and topped with chopped cilantro.

Sugary Food Potato Pecan Tacos with Homemade Cassava Tortillas, Quick-Pickled Cabbage & Cashew Sour Cream

Sweet potato pecan tacos with homemade cassava tortillas, fast marinaded cabbage & cashew sour cream. Naturally vegan and grain-free!

PREPARATION TIME 30 minutes COOK TIME 45 minutes Resting/Soaking Time 1 hr OVERALL TIME 2 hrs 15 minutes

Course Main Dish Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 10 Tacos

Author: Laura Wright


  • Food Mill
  • Mixer


Quick-Pickled Cabbage & Red Onions

  • 1/2 little head red cabbage, shredded
  • 1 little red onion, carefully sliced into half moons
  • 1 1/2 teaspoons sea salt
  • ground black pepper, to taste
  • 1/2 cup apple cider vinegar
  • 1/2 cup water

Cashew Sour Cream

  • 3/4 cup raw cashews, soaked for a minimum of 1 hour and drained pipes
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 cup water

Sugary Food Potato Pecan Taco Filling

  • 1 medium sweet potato (about 1 pound or 454 grams), peeled
  • 3 teaspoons taco spices, divided
  • 1 tablespoon olive oil
  • sea salt and ground black pepper, to taste
  • 3/4 cup raw pecan halves
  • 1 teaspoon tomato paste
  • 1 teaspoon coconut aminos or tamari
  • sliced cilantro, for garnish

Rosy Cassava Tortillas

  • 1 1/2 cups cassava flour
  • 1 tablespoon beet root powder, optional! ( includes rosy color & moderate sweet taste)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 cup warm water


  • Preheat the oven to 400 ° F.
  • Make the fast pickled cabbage: Include the cabbage and red onions to a medium bowl. In a different little bowl, blend together the salt, pepper, apple cider vinegar, and water. When the salt is liquified, put the mix over the cabbage and red onions. Stir to blend. Then, press the cabbage down so regarding immerse as much of it as you can. As the cabbage sits, more liquid will build up and cover the cabbage. Cover the cabbage and reserved in the fridge for a minimum of an hour.
  • Make the cashew sour cream: In an upright mixer, integrate the drained pipes cashews, lemon juice, apple cider vinegar, salt, and water. Mix on high till you have a smooth and velvety consistency. Transfer cashew sour cream to a sealed container and shop in the refrigerator till you’re all set to utilize it.
  • Make the sweet potato & pecan filling: Dice the peeled sweet potato into 1-inch cubes. Transfer the cubes to a flat pan and toss with 2 teaspoons of the taco spices, the olive oil, some salt, and pepper. Move the baking sheet into the oven and roast till sweet potatoes are browned and soft, about 35 minutes. Keep warm.
  • While sweet potatoes are roasting, make collapsed pecan “meat”: In a food mill, integrate the pecan halves, staying teaspoon of taco spices, tomato paste, coconut aminos, salt, and pepper. Pulse the food mill till you have a crumbly mix that tastes excellent. Change for spices if essential and reserved.
  • Make the cassava tortillas: In a medium bowl, blend together the cassava flour, beet powder, salt, and baking soda. Include the olive oil and lemon juice, and blend these into the dry mix till you see little mealy bits. Then, include the water. Change to stirring with a spatula. Stir the tortilla mix till you have actually a merged, ever-so-slightly sticky textured tortilla dough. Divide the dough into 10 even balls and cover with a tidy towel.
  • Heat a frying pan or crepe pan over medium high heat. Utilizing a tortilla press, flatten the balls to about 6-inches in size. Thoroughly move the pushed tortilla to your frying pan and cook till gently browned and dried, about 30 seconds. Turn the tortilla to brown the opposite for 30 seconds more.
  • Transfer the prepared tortilla to a plate and cover with a tidy towel. Repeat cooking procedure with staying balls of dough. Keep tortillas warm and covered.
  • Put together the sweet potato pecan tacos!: In each tortilla spoon a little bit of the pecan taco “meat.” Leading that with some roasted sweet potato pieces. Garnish each taco with a tangle of the marinaded cabbage, a drizzle of the cashew sour cream, and some sliced cilantro.


  • I truthfully do not anticipate anybody to follow this whole dish from starting to end. If you wish to purchase tortillas, go all out! If you wish to utilize some butternut squash rather of sweet potatoes, I applaud that autumnal supper relocation. Pecans aren’t your thing? Attempt a mix of sunflower and pumpkin seeds. This dish is more of a pick-and-choose menu of taco improvement techniques:-RRB-
  • Usually fast pickled veggies constantly have some sugar or something sweet in the mix. I left it out and delighted in the cabbage all the very same. Include 1-2 teaspoons of walking cane sugar if you like that ambiance!
  • Lisa from Downshiftology taught me how to make cassava tortillas. I make a couple small modifications to her dish, however constantly credit where it’s due!

Program Conceal 17 remarks

  • Diana

    I am extremely interested, however do they deliver to Canada? I went to their site frequently asked question’s and there it states they do not presently deliver to Canadian addresses. The tacos look great regardless! Reply

    • Laura

      Hey There Diana! Thanks for this. Prosper’s service is regrettably not offered in Canada yet. I believe they made an exception for me provided the collaboration and the reality that the majority of my audience is American. Naturally I will upgrade here if they do alter their shipping policy.
      – L Reply

  • Julia Mueller

    These tacos are so lovely! I have actually never ever made homemade tortillas and you’re motivating me to do so. there’s absolutely nothing like a meal that is ready totally from scratch. Love me some Prosper! They have such incredible items at an amazing cost. xx Reply

  • Rachel

    Hey There Laura,

    These look definitely scrumptious! Eagerly anticipating attempting.

    I enjoy that a few of what you purchased was available in glass and cans (although here in Montreal glass is not presently recycled at the local level), however there is still a horrible great deal of other single-use product packaging associated with this meal.

    Does Thrive Market have any policies concerning their product packaging? I recognize that as you composed, for some individuals who can not access healthy and fresh foods in their areas that this shipment service supplies much better gain access to. Nevertheless, I’m worried that for those residing in locations with access to bulk shops or fresh grocery store that business like Thrive Market will add to unneeded waste.

    Thank you for your ideas! Reply

  • Claire

    Its actually regrettable they do not deliver to Canada. Please do provide feedback … possibly they will discover away! I ‘d register instantly.
    Terrific dishes. Thank you. Reply

  • The Modern Appropriate

    These look fantastic. And I actually require to get onto the homemade tortilla train. Tortillas at the shop are practically a joke! Reply

  • Sarah Britton

    These appearances so scrumptious Laura. You have actually motivated me to purchase a tortilla press;-RRB- I got ta do it!

    xo, Sarah B Reply

    • Laura

      Prepare yourself for the very best tortillas everrrrrrrr, woman:D
      xo L Reply

  • Erin Jenkins

    I attempted this with corn tortillas. I have actually never ever delighted in corn tortillas prior to attempting this dish. I utilized walnuts and I need to state that i liked this dish. It was so tasty that I will consume these ALL the time now.

    I made carrot slaw rather (im on low fodmap diet plan) and it was scrumptious.
    Thank you a lot for developing such remarkably tasty food for us. I promote your blog site all day. Reply

  • Lisa is Planted365

    Ohhhh … the cassava flour tortillas look scrumptious! Reply

  • meliodas

    this looks fantastic Reply

  • Angela Stark

    I made this dish in its totality and it was flat out AMAZING! Thank you a lot! I served this over thanksgiving vacation to 8 grownups and they all liked it! Reply

    • Laura

      Angela, I enjoy that! Completely amazed that you made the entire thing therefore grateful that your visitors enjoyed it:D
      – L Reply

    • Ann

      I simply attempted these, and definitely whatever failed. The cassava tortillas never ever became a batter I might deal with. After including double the cassava, I returned to including water and made them like pancakes. The cashew cream wound up with cashew pieces flung versus the side of my mixer, due to the fact that it was such a percentage. I put it in a smaller sized food mill with more water, so now it’s simply grainy.I believe the pecans may be right, and the sweet potatoes roasted simply great.

      I think we’ll see how they taste, however, kid, not did anything end up as prepared! Reply

  • Bethany

    5 stars
    YUMMM!!! What a terrific dish! I utilized tortillas I had on hand to conserve time, however whatever was scrumptious !! Next time I’ll most likely double the pecan “meat” due to the fact that I wanted we had more! Sooo excellent! Reply

    • Laura

      So grateful that you delighted in these tacos, Bethany! Thanks for your remark and evaluation here. I actually value it.
      – L Reply

  • Jen

    5 stars
    The sweet potato pecan filling is remarkable! It’s so simple yet produces such tasty tacos. Liked it with the cashew cream and the crunch of the marinaded cabbage and onions. I utilized regional store-bought corn tortillas, so a bit of unfaithful, however I believe that’s all right due to the fact that the filling is actually the star here;-RRB- Reply

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Check Out Complete Short Article https://thefirstmess.com/2018/09/19/sweet-potato-pecan-vegan-tacos-recipe/ .

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