Sweet potato and roasted vegetable tacos

Yield: 4 servings


  • 100 g cherry tomatoes, cut in half
  • 1 red onion, cut into wedges
  • 2 red capsicums, cut into strips
  • 1 zucchini, cut into batons
  • 1 cob corn, kernels removed
  • 2 large Portobello mushroom, thickly sliced
  • Olive oil, for drizzling
  • 1 tablespoon taco seasoning
  • Vegetable oil, for deep-frying
  • 4 serves McCain Sweet Potato Wedges
  • 8 corn tortillas, warmed
  • Guacamole, to serve
  • Coriander, to serve
  • Lime Cheeks, to serve
  • Chipotle aquafaba mayo (Makes about 250ml)
  • 15–20g chopped chipotle in adobo sauce, to taste
  • 10g cooked chickpeas
  • 10g Dijon mustard
  • 1/2 small clove garlic, crushed
  • 50ml aquafaba (liquid from a can of chickpeas)
  • 10ml lemon juice
  • 180ml mild olive oil


  1. To make the chipotle aquafaba mayo, blitz the chipotle, chickpeas, mustard, garlic, aquafaba and juice in a high speed blender or with an immersion blender until smooth. Add oil gradually until a creamy emulsion forms. Season to taste. Store in an airtight container in the fridge for up to 7 days.
  2. Preheat the oven to 200°C fan-forced. Place the vegetable (except for the sweet potato wedges) on a large lined baking tray, toss with a little olive oil, sprinkle with the taco seasoning , toss again and spread in a single layer. Roast for 15–20 minutes or until the vegetables are well browned around the edges and just tender.
  3. Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 31/4 – 33/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
  4. Top the tortillas with roasted veg, sweet potato wedges, guacamole and a drizzle of chipotle aquafaba mayo. Scatter with coriander. Serve the remaining wedges with a small pot of the mayo on the side.