1sweet potato, diced to 3/8 to 1/2 inch pieces, (around 3 cups)
2jalapeno peppers, minced
1/2tspsalt
Shredded cabbage, salted and coated with aleppo pepper
Tomatillo salsa, (I found Jardines brand containing tomatillo, water, onion, jalapeno, salt, cilantro, vinegar, garlic and black pepper)
Tortillas, flour or corn
Fresh cilantro, chopped
Instructions
In a sauce pan on high heat, add water, quinoa, sweet potato, salt and jalapeno.
Bring to a boil then reduce to a simmer.
Stir occasionally.
Simmer for 20 minutes, (I kept the lid slightly ajar on the pan)
Remove from heat and fluff with a fork.
Heat tortillas on a hot griddle, then assemble tacos on hot tortillas: tomatilla sauce, quinoa & sweet potato, more tomatilla sauce, cabbage, mayonnaise dressing and cilantro garnish.
Additional hot sauce such as Tabasco if more spice is desired.