sweet potato steak tacos

ummer days are here, which means barbecues, campfires, popsicles, and tacos are at the top of my must-have list these days.  The thing I love about tacos is that the options are pretty much endless and they're great for throwing together leftover ingredients.  Dan worked for a local restaurant as a cook last year and their kitchen focused on south and latin american inspired dishes, which meant lots of tacos.  He made us lots of tacos during that time but now that he doesn't work there, we've fallen off the taco wagon.  I took it upon myself to get back on that delicious wagon and threw together these babies last week for a scrumptious, fresh dinner.



Ingredients (yield: 6 tacos):
2 tbsp olive oil
1 sweet potato, peeled + diced
1/2 onion, diced
1/4 green and/or red pepper, diced
1/2 c fresh corn
1 tbsp chipotle peppers in adobo sauce
salt + pepper
1 clove garlic, minced

1/2 lb round top steak, thinly sliced
salt + pepper
1 tbsp butter

corn tortillas
lettuce, chopped
shredded/ crumbled , cheese (your choice, cotija is my favorite on tacos, but for these I had aged cheddar on hand)
avocado, sliced
tomado, diced

1. In a pan on medium heat, heat olive oil and add sweet potato and season with salt and pepper.

2. Saute for about 5 minutes and then add onion, peppers, corn, and garlic.

3. Saute for another 25 minutes or until the sweet potato is cooked through and soft.

4. In another pan, heat butter over medium heat.  Add steak slices and season with salt and pepper.  After about 2-3 minutes, flip the slices and continue grilling until cooked through, another few minutes.

5.  If you'd like to heat up the tortillas, heat another pan over medium with a 1/2 tbsp of butter and cook the tortilla for a couple minutes, flipping once.

6. Once everything is done cooking, assemble the tacos and enjoy!