Battered Sweet Potato Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the slaw, pack the cabbage and onion into a 1 pint mason jar. Pour in the vinegar and water and add the salt. If the cabbage is not completely submerged, add a bit more water. Put on the lid and shake it up to dissolve the salt. Set aside.

Step 2

Peel and slice the sweet potato into spears about 1 inch thick. Put the spears on a microwave-safe plate and microwave on high in 2-minute intervals until they can be pierced with a fork but are still firm (crisp-tender), 6-8 minutes. Set aside to cool.

Step 3

In a deep, medium saucepan, het the oil over medium heat. If you have a thermometer, heat to 350 degrees. Alternatively, you can dip a wooden chopstick into the oil, and when the oil bubbles around it, it's ready.

Step 4

While the oil is heating, prepare the siracha-lime mayo. In a bowl, combine all of the mayo ingredients.

Step 5

In a separate bowl, combine the flour, baking powder, salt and taco seasoning. When your oil is hot and your ready to fry, stir the ice water into the flour mixture to make a thick better. Don't overmix; a few lumps are okay.

Step 6

Working in batches of 3 or 4, pat the sweet potato spears dry with a paper towel. Dip each spear into the batter ant then carefully drop it into the oil. Fry until golden brown, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate.

Step 7

Serve immediately on tortillas with the slaw, siracha-lime mayo and any optional toppings.