It's #TacoTuesday and we're craving tacos! Let's be real though--this is Texas. Everyday is taco day. To be honest, we had no clue it was even Tuesday!
These tacos are super simple and quick to make! We usually love our spices and go wild with herbs, but the Sweet Chili Snack Jack is so tasty that the only spice we added to this recipe was ground ancho chile pepper! You're not going to believe how steak-like the jerky gets when you prepare it like this. Try it and let us know what you think!
1/2 yellow onion, diced
3 small sweet peppers from Johnson's Backyard Garden, diced
1 medium sweet potato, diced
1/2 cup pecans, broken into pieces or chopped
1/2 teaspoon ground ancho chile powder
sea salt, to taste
3/4 cup water
1 small bag of Sweet Chili Snack Jack
Garnish: sliced avocado and chopped cilantro (optional)
Heat a skillet to medium heat, then add olive oil, onion, and sweet peppers.
Cook onion and sweet peppers until onions are clear and soft, then add sweet potato.
Cook sweet potato until just about done.
Add pecans, ancho chile powder, and sea salt. Cook for 2 minutes.
Stir in water and Sweet Chili Snack Jack.
Continue cooking on medium heat until most of the water is absorbed, but Snack Jack is still moist!
Scoop into warm corn tortillas. top with avocado and cilantro, and serve with lime wedges.
Squeeze a lime wedge over your tacos and enjoy!