Instructions

1. Start by cooking the quinoa: in a small sauce pan, add water, quinoa and salt. Bring to a boil over medium-high heat and then turn down to low and simmer, covered, for 20 minutes until all water is absorbed and quinoa is cooked. Set aside until ready to serve.
2. To prepare the crema, place cilantro, creme fraiche or sour cream, lime juice, fresh garlic and pinch of kosher salt into a blender and pulse until fully blended and smooth; set aside until ready to serve.
3. In a large cast iron or other heavy bottomed skillet, heat coconut oil over medium heat. Add onions and sweet potato and sauté until soft about 20-25 minutes- the sweet potatoes take a long time! Add the cumin, chili powder, garlic powder and kosher salt. Cook 2 minutes more until the spices start to caramelize around the sweet potatoes.
4. Since a cast iron retains so much heat, I like to push the sweet potatoes and onions to the side and add the quinoa to the skillet so that it will dry out a little and crisp up.
5. To assemble tacos, heat tortillas up on either the grill or in a hot pan for 1-2 minutes each side. Put a healthy scoop of spinach in the middle followed by a few tablespoons of quinoa followed by a handful of sweet potatoes. Drizzle with Cilantro crema and serve.