Sweet Potato Fajitas with pickled jalapeños

Updated at: Thu, 17 Aug 2023 12:09:17 GMT

Step 1

Preheat oven to 425. Cut sweet potatoes into 1/2-inch thick wedges. Combine the cumin, chili powder, and garlic powder. Toss potatoes in a bowl with a drizzle of oil and the spice blend. Season with salt and pepper. Place in a single layer on a parchment paper lined baking sheet and roast 25-30 minutes.

Step 2

Meanwhile, thinly slice jalapeño into rounds (removing ribs and seeds for less heat if desired). Zest and quarter the lime. Halve, peel, and thinly slice the onion. Dice a few slices until you have 1/4 cup. Halve, core, and thinly slice the green pepper into strips. Dice the tomato. Roughly chop the cilantro.

Step 3

In a small bowl, combine jalapeño, a squeeze of lime juice , sugar, and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

Step 4

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove pan from heat.

Step 5

While the veggies cook, in a second small bowl, combine tomato, cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper.

Step 6

In another small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.

Step 7

Wrap tortillas in a damp paper towel and microwave 30 seconds until warm and pliable. Divide tortillas between plates and fill with sweet potatoes, pepper and onion, pepper jack, salsa, lime sour cream, pickled jalapeño (drain first).

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