- 22 min
Preheat oven at 400°F
Cut tofu in short strips. Chop garlic. Slice radishes. Chop cilantro. Peel and slice sweet potatoes. Juice half the lime and cut the other half into quarters.
Bake the sweet potatoes
Mix potato slices with 1/2 tbsp of olive oil (double for 4 ppl.) and the Mexican chili spices.
Place the potato slices on a baking sheet lined with parchment paper and bake for 15-20 min, until tender, turning halfway.
Cook the tofu
Heat 1/2 tbsp of olive oil (double for 4 ppl.) in a pan over medium high heat. Add tofu and fry about 5 minutes, until golden, stirring frequently. Add lemon garlic spices and mix while cooking an extra minute.
Remove from pan.
Cook beet rice
In the same pan over medium high heat, add 1/4 cup of water (double for 4 ppl.), garlic and the beet rice. Cook for about 3 minutes while stirring often, until all water has evaporated. Remove from heat and add lime juice. Set aside in a bowl.
Assemble the tacos
Wipe out the pan and fry each tortilla over high heat about a minute a side.
Check frequently not to burn them!
Garnish each tortilla with the beet rice, the tofu, the radishes, the guacamole, the sour cream and the coriander.
Serve the tacos with lime wedges and the sliced sweet potatotes.