Crispy Sweet Potato Tacos w/ Turmeric Peppercorn Slaw

Calories: 200 Proteins: 4 Carbs: 20 Fats: 11 Serves: 8



  • - 2/3 cup rice flour or other gluten free flour
  • - ¾ teaspoon garlic powder
  • - ¼ teaspoon salt
  • - 2/3 cup cold water
  • - 1 large sweet potato cut into large strips
  • - 1 can garbanzo beans
  • - 8 small white corn tortillas gluten free
  • - Slaw:
  • - Turmeric Black Peppercorn Ranch Dressing
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  • - 2 cups coleslaw mix shredded cabbage and carrots
  • - ¼ cup cilantro leaves


Preheat the oven to 450°F. Spray a sheet pan with cooking spray. Whisk the flour, garlic powder, salt, and water together in a large bowl. Toss the sweet potatoes in the batter until coated. Transfer the sweet potato to the prepared sheet pan, letting any excess batter drip off. Spread the sweet potato out in a single layer and bake in the oven for 18-20 minutes until lightly browned. Flip them over halfway through. To make the slaw, add the coleslaw mix, cilantro, and dressing, toss to combine. To assemble the tacos, heat the tortillas and top them with a pile of crispy sweet potato, a sprinkle of garbanzo beans, and a handful of slaw. Devour!

Crispy Sweet Potato Tacos w/ Turmeric Peppercorn Slaw