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Charred corn and sweet potato tacos

Serves: 4
Prep: 25
Cook: 20

    Using charred corn and sweet potato these tacos take an age old family favourite to a whole new level. experience this new recipe twist and never look back!

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    • 250g silken firm tofu, drained well
    • 125mL So Good Soy Milk Regular
    • 1 tsp smoky paprika
    • ½ tsp Dijon mustard
    • 15mL lemon juice
    • 400g sweet potato (skin on), cut into thin wedges
    • 2 medium corn cobs
    • 1 avocado, chopped
    • 1 medium red capsicum, seeded and chopped
    • 2 tbs chopped coriander
    • 150g shredded red cabbage
    • 8 small corn tortillas


    1. Place drained tofu, So Good Soy Milk Regular, paprika, dijon and lemon juice in a food process or blender. Blend until smooth. Cover and refrigerate until needed.
    2. Preheat oven to 200C. Place sweet potato wedges on a lined baking tray and spray with olive oil spray. Bake for 15-20 minutes until tender and golden. Remove and keep warm.
    3. Heat a barbecue or char-grill plate over high heat. Cook corn cobs, turning regularly until slightly charred, then remove from heat, allow to cool for 5 minutes before slicing kernels from cobs. Set aside.
      Gently combine chopped avocado with capsicum and coriander.
    4. To serve, warm tortillas. Top with roasted red cabbage, sweet potato, avocado salsa, charred corn and a drizzle of smoky paprika aioli. Garnish with extra coriander and lime wedges if desired.

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