Sweet Potato and Cayenne Pepper Tacos

INSTRUCTIONS

• 1
  Preheat the oven to 200°C. First, prepare the salsa by adding the tomato pulp and red pepper to a beaker for an immersion blender. Add the shallot. Halve the cayenne pepper lengthwise, remove the seeds, and add to the beaker. Using an immersion blender, blend all ingredients together with 1 tablespoon of olive oil, balsamic vinegar, and tomato ketchup.
• 2
  To prepare the taco filling, peel the sweet potatoes and cut them into small cubes. Quarter the remaining tomatoes, remove the seeds, and cut the pulp into small cubes. Dice the second pepper. Finely chop the onion.
• 3
  Heat the remaining olive oil in a large pan and sauté the onion for 3 minutes. Press a clove of garlic on top. Add the sweet potatoes and pepper to the pan. Fry over medium-high heat for approx. 15 minutes, or until the sweet potato cubes are tender.
• 4
  Add the tomatoes and season with salt, pepper, coriander, cumin, juice from half a lime, and ginger syrup. Then halve the second cayenne pepper, remove the seeds, and finely chop the pulp. Stir this into the filling. Slice the cucumber thinly.
• 5
  Finally, prepare the avocado foam. First, cut the avocados all around the pit. Twist both halves apart. Remove the pit, scoop the flesh from the skin, and place it in a bowl. Mash the flesh finely with a fork. Stir in the yogurt and press the garlic on top. Mix everything together. Season with salt and pepper. Meanwhile, heat the taco shells in the oven for approx. 5 minutes.
• 6
  Finally, prepare the avocado foam. First, cut the avocados all around the pit. Twist both halves apart. Remove the pit, scoop the flesh from the skin, and place it in a bowl. Mash the flesh finely with a fork. Stir in the yogurt and press the garlic on top. Mix everything together. Season with salt and pepper. Meanwhile, heat the taco shells in the oven for approx. 5 minutes.