Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema are a flavorful and vibrant vegetarian dish perfect for a wholesome meal. Featuring roasted sweet potatoes seasoned with smoky chipotle and spices, complemented by creamy lime-infused yogurt sauce and crunchy grain-free taco shells, this recipe delivers a delightful balance of spicy, smoky, and tangy flavors with a satisfying crispy texture.
Ingredients
Scale
Sweet Potato Filling
- 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
Tacos and Toppings
- 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
Salted Lime Crema
- ½ cup plain Greek yogurt or sour cream
- 3 tbsp mayonnaise
- Zest of 1 lime
- Sea salt, to taste
Instructions
- Prepare the Sweet Potato Mixture: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, chipotle chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper, dried oregano, and kosher salt until evenly coated.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes out on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until the potatoes are tender and crispy on the edges.
- Cook the Poblano and Beans: While the sweet potatoes roast, sauté the chopped poblano pepper in a skillet over medium heat with a little olive oil until softened, about 5 minutes. Add the black beans and cook for another 2-3 minutes until heated through. Remove from heat.
- Make the Salted Lime Crema: In a small bowl, mix together the Greek yogurt (or sour cream), mayonnaise, lime zest, and sea salt to taste. Stir well and refrigerate until ready to serve.
- Assemble the Tacos: Warm the grain-free taco shells according to package instructions or your homemade recipe. Divide the roasted sweet potatoes, poblano and black bean mixture evenly among the taco shells. Top each with shredded Mexican cheese, chopped cilantro, jalapeño, and mashed avocado as desired.
- Serve with Lime Crema: Drizzle the salted lime crema over the tacos just before serving for a creamy and tangy finish that complements the smoky spice of the filling perfectly.
Notes
- You can adjust the heat level by varying the amount of chipotle chili powder, crushed red pepper, and jalapeño.
- For a vegan option, substitute cheese with vegan cheese and mayonnaise with vegan mayo.
- Grain-free hard shell tacos can be replaced with corn or flour tortillas if preferred.
- Sweet potatoes can be roasted a day ahead and reheated to save time.
- Adding fresh lime juice to the crema can enhance the tanginess further.
