Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema are a flavorful and vibrant vegetarian dish featuring perfectly spiced roasted sweet potatoes, smoky chipotle and chili powder, topped with fresh cilantro and a tangy lime crema. Grain-free hard shell tacos provide a satisfying crunch, complemented by creamy mashed avocado, making these tacos a delicious and wholesome option for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Sweet Potato Tacos
- 2 tbsp extra virgin olive oil
- 2 medium sweet potatoes, cubed
- 2 tsp chipotle or regular chili powder
- 2 tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp garlic powder
- ¼- ½ tsp crushed red pepper
- ½ tsp dried oregano
- 1 tsp kosher salt
- 1 poblano pepper, seeded and chopped
- 1 cup canned black beans, drained
- 8 grain-free hard shell tacos (or homemade option)
- 1 ½ cups shredded Mexican cheese
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- Mashed avocado, for serving
For the Salted Lime Crema
- ½ cup plain Greek yogurt or sour cream
- 3 tbsp mayonnaise
- Zest of 1 lime
- Sea salt, to taste
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, chipotle or chili powder, smoked paprika, cumin, garlic powder, crushed red pepper, dried oregano, and kosher salt until evenly coated.
- Roast sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and slightly crispy on the edges.
- Cook poblano and prepare beans: While the sweet potatoes roast, sauté the chopped poblano pepper in a skillet over medium heat with a little olive oil for about 5 minutes until softened. Add the drained black beans and cook for another 2-3 minutes to warm through. Set aside.
- Make the salted lime crema: In a small bowl, combine the Greek yogurt or sour cream with mayonnaise, lime zest, and a pinch of sea salt. Mix well and refrigerate until ready to serve.
- Warm the taco shells and cheese: About 5 minutes before the sweet potatoes finish roasting, arrange the grain-free hard shell tacos on another baking sheet and sprinkle the shredded Mexican cheese inside each shell. Return to the oven to warm and melt the cheese, about 5 minutes.
- Assemble tacos: Fill each warmed taco shell with roasted sweet potatoes, sautéed poblano and black bean mixture, chopped jalapeño, fresh cilantro, and a dollop of salted lime crema. Top with mashed avocado as desired.
- Serve immediately: Serve these crispy chipotle sweet potato tacos hot for best texture and flavor, garnished with extra cilantro or lime wedges if preferred.
Notes
- For a vegan option, substitute the cheese with a plant-based alternative and use vegan mayo and yogurt for the lime crema.
- Adjust the crushed red pepper according to your preferred spice level.
- You can make your own grain-free hard shell tacos by baking egg white tortillas or using store-bought grain-free options.
- Sweet potatoes can be cut smaller for quicker roasting.
- These tacos can be prepared ahead by roasting vegetables and making crema; assemble just before serving for maximum crunch.
