- 1 large Sweet potato chopped into 1 inch cubes, about 2.5 cups
- ⅓ cup Rice flour
- ⅓ cup Cornstarch
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp paprika
- Pinch of Cayenne
- ½ tsp Salt
- ½ tsp Fresh ground black pepper
- 2 Tbsp Olive oil
- ⅓ cup Water, plus 3 Tbsp
- 2 cups Flex Barbecue Protein Crisps crumbs (about 4 cups of whole chips)
- 1 cup Barbecue Sauce
- 2 Tbsp Cider vinegar
- 2 Tbsp Honey
- 1 Tbsp Coconut oil
- Corn tortillas, cilantro, green onions, lettuce, fresh corn, avocado
Preheat oven to 425 and line a baking sheet with parchment paper.
Combine flour, cornstarch and spices in a large bowl. Whisk together, and then add water and oil and whisk together until smooth.
Using a food processor, pulse protein crisps until they are small crumbs. Set aside in another medium bowl.
Working in batches, coat sweet potato pieces in batter and then in the popcorner crumbs. Space out pieces on parchment lined baking sheet and bake for 15 minutes on each side for a total of 30 minutes.
Meanwhile make the barbecue glaze by combining the barbecue sauce with the vinegar, honey and coconut oil in a small saucepan. Bring to a simmer and reduce for about 5 minutes, stirring frequently.
Remove potatoes from oven and in a large bowl, combine the pieces with the sauce and stir to combine. Use right away to fill tacos along with other filings of choice