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Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the grated sweet potatoes, grated plantains, 2 tablespoons chopped green onions, 1 teaspoon Cajun seasoning, grated cheddar and Monterey Jack cheese blend, and large eggs. Mix thoroughly by hand until well combined.

Take portions of the sweet potato and plantain mixture and press them flat onto the prepared baking sheet, forming thin, round 'taco shells' or fritters, about 4-5 inches in diameter. Leave some space between each. Sprinkle the tops of the formed shells with an additional 1/2 teaspoon of Cajun seasoning. Bake for 20-25 minutes, or until golden brown and crispy.

While the shells are baking, prepare the shrimp. Rinse the peeled and deveined large shrimp under cold water and pat dry. Place them in a medium bowl and season generously with 1 1/2 teaspoons of Cajun seasoning, tossing to coat.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. For extra char, use a kitchen torch to sear the shrimp briefly. Stir in 1/4 cup of sweet chili sauce and toss to coat. Remove from heat and sprinkle with 1 tablespoon chopped fresh parsley.

Prepare the fresh slaw. In another large bowl, combine the thinly sliced red onion, diced tomatoes, 1/4 cup chopped fresh parsley, and the 5 ounces pre-shredded salad mix. Add 1 tablespoon olive oil, 1/2 teaspoon Cajun seasoning, and 1/4 cup creamy dressing. Toss thoroughly until all ingredients are well combined.

Once the sweet potato and plantain shells are baked, remove them from the oven. While still warm, lightly brush each shell with 1/4 cup sweet chili sauce and 1/4 cup crema.

To assemble the tacos, place a generous portion of the fresh slaw onto each sweet potato and plantain shell. Top the slaw with the cooked, sauced shrimp.

Garnish the assembled tacos with additional 1/4 cup chopped fresh cilantro or parsley. Drizzle with extra 1/4 cup crema and 1/4 cup sriracha mayo. Serve immediately with lime wedges on the side for squeezing.


Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the grated sweet potatoes, grated plantains, 2 tablespoons chopped green onions, 1 teaspoon Cajun seasoning, grated cheddar and Monterey Jack cheese blend, and large eggs. Mix thoroughly by hand until well combined.

Take portions of the sweet potato and plantain mixture and press them flat onto the prepared baking sheet, forming thin, round 'taco shells' or fritters, about 4-5 inches in diameter. Leave some space between each. Sprinkle the tops of the formed shells with an additional 1/2 teaspoon of Cajun seasoning. Bake for 20-25 minutes, or until golden brown and crispy.

While the shells are baking, prepare the shrimp. Rinse the peeled and deveined large shrimp under cold water and pat dry. Place them in a medium bowl and season generously with 1 1/2 teaspoons of Cajun seasoning, tossing to coat.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. For extra char, use a kitchen torch to sear the shrimp briefly. Stir in 1/4 cup of sweet chili sauce and toss to coat. Remove from heat and sprinkle with 1 tablespoon chopped fresh parsley.

Prepare the fresh slaw. In another large bowl, combine the thinly sliced red onion, diced tomatoes, 1/4 cup chopped fresh parsley, and the 5 ounces pre-shredded salad mix. Add 1 tablespoon olive oil, 1/2 teaspoon Cajun seasoning, and 1/4 cup creamy dressing. Toss thoroughly until all ingredients are well combined.

Once the sweet potato and plantain shells are baked, remove them from the oven. While still warm, lightly brush each shell with 1/4 cup sweet chili sauce and 1/4 cup crema.

To assemble the tacos, place a generous portion of the fresh slaw onto each sweet potato and plantain shell. Top the slaw with the cooked, sauced shrimp.

Garnish the assembled tacos with additional 1/4 cup chopped fresh cilantro or parsley. Drizzle with extra 1/4 cup crema and 1/4 cup sriracha mayo. Serve immediately with lime wedges on the side for squeezing.
