Sweet potato tacos with sprout slaw and chipotle cream

INGREDIENTS

5 oz

Brussels sprouts (140g)

spring onions (green onions)

2 tbsp

cilantro (coriander, chopped)

1 1/2 tbsp

lime juice

salt and pepper

2 tbsp

vegetable oil (or canola/sunflower)

2 cups

sweet potato (coarsely grated, from 1 medium sweet potato, approx 8 1/2oz/ 240g)

1/2

onion (or 1 small, halved then thinly sliced)

2 tsp

ground cumin

1 tsp

ground paprika

1 tbsp

chipotle in adobo (chopped canned, approx 1 pepper)

4 tbsp

sour cream

small-sized corn or flour tortillas