Chipotle Sweet Potato Tacos with Grilled Pineapple Salsa

These sweet and zesty tacos are a satisfying meatless recipe. Grilled Sweet potato is tossed with chilli pepper and slightly sweetened with tangy pineapple salsa and all wrapped up in a warm corn tortilla. Simply delicious and filling! 

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) grape seed 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) 

Preheat your BBQ to a medium temperature and place the pineapple on the grill. Turn the pineapple when lightly grilled, about 5 minutes each side. Let the pineapple cool slightly and than dice. In a medium bowl toss the pineapple with the tomatoes, onion, cilantro, garlic, lime juice and salt. Set aside at room temperature to allow the flavours to mix.

Gently toss the sweet potato pieces with the oil, chipotle pepper and salt. Brush the grill with oil if necessary. Place the sweet potato strips on the grill, flipping after 7 minutes or so. The sweet potato may become slightly blackened, this is ok and will add flavour. Cook for another 7 minutes or until tender. Set aside.

Heat a dry skillet. Warm each tortilla 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 (if using). Garnish with lime wedges (if using). Enjoy immediately.