Mexican tacos with fish and sweet potato

Name: Mexican tacos with fish and sweet potato
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 sweet potato; 2 el peanut oil; 400 g kidney beans from canned; 300 g crispy corn; 15 g parsley; 35 g Spice mix tex mex; 100 ml water; 300 g fresh kibbling; 12 taco shell; 1 lime; 125 ml sour cream

Tacos with a filling of sweet potato, beans, corn, parsley, kibbling and sour cream.

Ingredients

Directions

Preheat the oven to 180 ° C.
Meanwhile, peel the sweet potatoes and cut into 1 cm cubes. Heat the oil in a skillet and fry the potatoes for 10 minutes on medium heat.
Meanwhile, drain the kidney beans and corn and rinse with cold water.
Slice the parsley. Add the beans, corn, seasoning mix, half of the parsley and water and cook for 3 minutes on medium heat.
Heat the rest of the oil in a frying pan and fry the kibbling in 8 min.
In the meantime, heat the tacos in the oven for 5 minutes. Squeeze out the lime. Mix 1 tbsp lime juice (per 4 people) and the rest of the parsley with the sour cream.
Put the bean mixture and the quibbling in a bowl, put all the bowls on the table and let everyone fill their own tacos.