Crunchy taco shells stuffed with vegetables, cheese and a creamy nacho cheese dip.
preparation time approx. 25 Min.
Cook the sweet potatoes in salted water until they are firm to bite (about 10 minutes – it depends on the size of the potatoes). Let it cool in cold water, peel it and cut it in medium-sized pieces. Remove the stalk and seeds from the pepper and cut the pulp into pieces.
First, fry the peppers in the olive oil, after about 5 minutes add the potato pieces, season with salt and pepper and continue to fry everything at low heat. Cut the chili into small rings (be careful - remove the seeds!) and cut the cheese in pieces or strips. Cut off the stem from the cos lettuce. Rinse the leaves briefly and spin them in a salad spinner or a kitchen towel until they are dry. Remove the plastic wrap around the taco shells and heat them in the oven at 200 ° C for five minutes, in the microwave for one minute (600W).
Put the lettuce leaves in deep plates and place the taco shells on top and fill it with the vegetables, cheese strips and the cheese dip and sprinkle with some cress.