|2 servings||calories per servings 898|
We take tacos super seriously, and this fun twist on the classic taco is no exception. The duck is seasoned with a blend of guajillo chiles, arbol, paprika, cumin, coriander, and garlic, and the radish and lime salad is a delicious and refreshing topping. These tacos are served with a side of cumin roasted sweet potatoes. Oh, and did we mention there’s cotija cheese involved? A crowd pleaser for sure (Or eat both servings yourself. You do you.)
Please take the time to read the entire recipe before beginning.
Preheat your oven to 425 degrees. Peel the sweet potatoes, and cut into 1-inch pieces. Toss the sweet potatoes in olive oil, salt, and ground cumin. Spread across a heavy baking sheet. Roast for 15-20 minutes, or until squash is browned & tender.
While the sweet potatoes roast: thinly slice the radish, pick & chop the cilantro then place in a small bowl & sprinkle with the sugar. Cut the lime in half and juice one of the halves over the radish mixture. Combine the radish, lime juice, cilantro, and sugar. Set aside for use as a garnish. Cut the remaining half lime into 6 wedges.
Dice the onion, then heat a large sauté pan over medium-high heat. Add cooking oil and heat until shimmering, and wisping smoke. Add the ground duck in an even layer, and cook without stirring, until it begins to brown, about 3-4 minutes.
The duck will have rendered off a good amount of liquid, remove approximately half before proceeding. (You can reserve and chill this liquid & fat to seperate, and use it both to cook with later, it has TERRIFIC flavor!)
Stir in the diced onion, and cook while stirring until onion begins to turn translucent. Add the taco seasoning blend, and continue to cook while stirring for 1-2 more minutes, then stir in water. Continue to cook while stirring for 2-3 more minutes.
Warm the tortillas. Make tacos using the meat mixture, radish salad, and Cotija cheese.
Serve with sweet potatoes on the side and lime wedges as a garnish & Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...