Homemade Tacos

Ingredients 

• 4 whole wheat flour (atta) chapattis
• 2-3 medium sweet potatoes, halved and baked with olive oil
• ¾ cup Iceberg lettuce, shredded
• 2 medium tomatoes, sliced
• 2 teaspoons Mexican seasoning
• 4 teaspoons sour cream
• Chopped fresh parsley for garnishing
• Lemon wedges to serve

Avocado salsa

• 1 medium avocado
• 1 teaspoon lemon juice
• 2 medium tomatoes, seeded and finely chopped
• 1 medium onion, finely chopped
• Salt to taste 
• ½ teaspoon paprika
• 2 teaspoons fresh parsley, chopped

Method

1. To make avocado salsa, halve the avocado and scoop out the flesh. Put in a bowl. Add lemon juice and mix well. Add tomatoes, onion, salt and paprika and mix well. Refrigerate to chill.
2. Heat chapattis on a non-stick tawa till crisp. Remove from the heat and put on a worktop. Place a rolling pin in the centre and shape them immediately into tacos.
3. Peel sweet potatoes and slice thinly.
4. Spread some lettuce in the prepared taco shells. Top with sweet potato slices, 2-3 tomato slices, and sprinkle ½ tsp Mexican seasoning. Top with avocado salsa and sour cream. Garnish with chopped parsley.
5. Serve immediately with lemon wedges.