Crispy Sweet Potato Tacos with Plantain Tortillas Red Cabbage Slaw and Cilantro Chutney

Ingredients

• 1 cup peeled (cubed large green plantains)
• 1/3 cup avocado oil
• 1 teaspoon salt
• 1-3 Tablespoons water
• 2 Sweet Potatoes about 2 inches wide and 4 inches long (scrubbed and cut into 1-inch pieces)
• 3 tablespoons Olive Oil
• 2 garlic cloves grated on a Microplane
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper
• 1 large bunch of cilantro (stems, and leaves coarsely chopped)
• 1 small serrano chile (coarsely chopped)
• 1 garlic clove
• 3 Tbsp. fresh lime juice
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• up to 2 Tablespoons water to get the texture you like
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon tahini
• 1 tablespoon fresh squeezed orange juice with a 1/2 teaspoon of orange zest
• 1 clove garlic grated on a microplane
• Freshly ground black pepper
• 2 cups thinly shredded red cabbage
• 1 small carrot (grated)
• 1/4 cup scallions green and white parts
• 1 small jalapeño pepper (seeded and minced)

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