Tacos are what we love most, and this vegetarian taco recipe comes with a wow factor.

Grilled Pineapple Salsa

1 can (14oz/398ml) pineapple slices, juice drained
2 Roma tomatoes, diced
3 Tbsp (45 ml) minced red onion
2 Tbsp (30ml) chopped fresh cilantro
1/2 tsp (2ml) minced garlic
1 Tbsp (15 ml) fresh lime juice
1/4 tsp (1ml) sea salt

Chipotle Sweet Potato Tacos

2 Lb (900g) sweet potato, cut into 3/4 inch (2cm) wide sticks (about 32 sticks)
1 Tbsp (15ml) grapeseed oil or vegetable oil
1/4 tsp (1ml) sea salt
8 small (6 inch/15cm) corn tortillas
1/4 Cup (60 ml) sour cream (optional)
4 lime wedges, to garnish (optional)

Heat your BBQ to a medium temperature. Lightly grill the pineapple, about 5 minutes each side. Dice the pineapple when it has cooled. In a medium bowl toss the pineapple, tomatoes, onion, cilantro, garlic, lime juice, and salt. Set aside at room temperature to allow the flavours to blend.

Gently toss the sweet potato pieces with the oil, chipotle pepper and salt. If necessary, brush the grill with oil. Grill the sweet potato strips, flipping after 7 minutes or so. The sweet potato may become slightly blackened, this is ok and will add flavour. Cook until tender.

Warm each tortilla using a dry skillet and place in a covered dish. Place 4 sweet potato sticks in each tortilla and top with approx. 2 Tbsp (30 ml) of salsa and 1 Tbsp of sour cream. Garnish with lime wedges.

Vegetarian Any Day