These are so yummy and so easy. I LOVE them as is or you can add a little meat for the carnivores at the table. I have made them with sausage and the last time I made them I added some fish and they were devoured ( one very hungry man ate about 8 of them ). I had to stop myself at 3 but if it wasn’t for being uncomfortably full I would have kept going and going.

• 2 sweet potatos, washed and cut into bite sized pieces
• 1 large cooking onion, diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• pickled jalapeno peppers
• corn tortillas
• cilantro
• plain lowfat yogurt
• hot sauce
• *optional: avocado, cheese, chopped red and green peppers, lettuce, salsa

taco seasoning

• 2 tbsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp  black pepper

-mix together and store in an air tight container.

Preheat the oven to 400. Wash and cut the potatoes into bite sized pieces. chop the onion. drain and rinse the beans. Dump the potato, onion and beans into a large bowl with a tight fitting lid. Add 3 tbsp of the taco seasoning and 1 tbsp olive oil. put the lid on the bowl and shake, shake, shake until everything is mixed together nicely.

spread the contents of the bowl in a large baking sheet ( or 2 if needed ) and bake for aproximately 35 min, turning half way through. remove from oven and set aside.

warm the tortillas for a couple of min in the oven.

To serve top tortillas with yogurt, black bean and sweet potato mix, jalapano peppers and some fresh cilantro…for those of you that like the heat I like a little drizzle of sriracha hot sauce to finish it off. Enjoy!

The first time I made these was at my Aunt Jess’s home in East Hampton, NY. I  began visiting the Hamptons when I was seven years old. My father had fallen in love with this super cool New Yorker Erica ( who is now the best stepmom a girl could ever ask for ). Erica’s family had a beautiful little holiday home there and lucky for us, she wanted to share it with her new family. Every summer we would go for a few weeks, spending all day every day at the beach … weather permitting. I was in love with the ocean … and the Hamptons. Because of us the floors were always covered in sand and the deck was never without a scattering of wet towels and bathing suits. My aunt Jess ( Erica’s sister ) used to live in the city but over the years she decided to make East Hampton her home. This brings me back to the first time I made these. It was the first time we had visited East Hampton when it was Jess’s home and not our summer holiday home. We were so happy that we were still welcome to visit and I had even brought my boyfriend ( now my husband ) to show him this place that held so many happy memories. Because we were now guests I decided I would cook dinner for everyone and wanted it to be something special.We went to the local fish market and bought a ton of fresh snapper and then headed home to cook it. I knew nothing about fish at the time and was shocked to find that the snapper had the skin on and bones in!! I was not prepared for the extra work of skinning and deboning but made the best of the situation and got a lesson on deboning a fish from erica at the same time. When we finally sat down to eat I am delighted to say that all the time and work was worth it. The fish tacos were amazing! The table was silent as we stuffed our faces and bellies to the brim. Since that time I have made these tacos more times than I can count and have even converted the biggest of sceptics – ” fish tacos eewwww” – not after they try these!

For the rice I just grabbed a bag of Mexican rice mix, cooked it according to the directions and then added a can of black beans rinsed and drained.

*Recipe adapted from The Best of Cooking Light

This serves 4 so if you are like me you may want to double…or triple the recipe:

• 1/2 cup sour cream…fat free if you like to keep it light
• 1/8 tsp salt
• 4 canned chipotle chilis in adobo sauce, seeded and minced
• 1 1/2 cup onion, chopped and divided
• 1 1/2 cup tomato, chopped and divided
• 2 tbsp butter
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 4 garlic cloves, minced
• 4 tbsp chopped fresh cilantro
• 1 pound snapper ( skinned and deboned ) or something like it – I often use Tilapia
• 1 tsp grated lime rind
• 2 tbsp fresh lime juice
• flour tortillas or corn if you want gluten free

Mix together the sour cream, 1/8 tsp salt, chilis and set aside. Combine 1/2 cup onion and 1/2 cup tomato, and set aside.

Melt the butter in a large skillet over medium heat. Add the remaining onion and tomato, cumin, 1/2 tsp salt, cinnamon, and garlic; cook for 5 min, stirring frequently. Stir in the cilantro. Lay the fish on top of the onion/tomato mixture in the skillet.; cover and cook for 3 minutes. Turn fish and cook for 2 minutes. Uncover and break the fish into chunks. Stir in the lime rind and juice; cook for another 2 minutes ( the fish is cooked when it easily flakes apart ) Remove from heat.

Warm the tortillas and serve. Enjoy!!