Mountain yams grow very well in Hawaii. They can seem a bit slimy when first cut into but they cook up beautifully and have the texture of something between a white potato and a sweet potato, so don’t let the slime stop you! The combination of ginger and lime gives this taco filling a beautiful flavor.
1 large mountain yam (or large sweet potatoes), peeled and chopped into small cubes
1 cup sliced mushrooms
1 cup chopped kale
2 cloves garlic, minced
½ yellow onion, diced
1 tablespoon coconut oil
1 teaspoon chili powder
1 teaspoon sea salt
½ teaspoon powdered ginger
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 cup water
Juice of one lime
8 corn tortillas
1 avocado, sliced
1 cup vegan sour cream
1 cup salsa
1/4 chopped cilantro to garnish
Heat a large skillet over medium-high heat and add coconut oil. Once the oil is hot add yam cubes, mushrooms, kale, garlic, and onion. Add the chili powder, salt, ginger, smoked paprika, and black pepper. Cook for about 8 minutes or until the yam begins to brown, turning occasionally. Add water and cover with a lid, reducing heat to low-medium. Allow to cook for another 15 minutes or until the yam is soft when pierced with a fork. Stir in lime juice an
