Description
These Crispy Sweet Potato Tacos are a delicious and healthy vegetarian main course, featuring perfectly roasted sweet potatoes seasoned with smoky spices, topped with fresh cabbage, creamy avocado, crumbled feta cheese, and a tangy optional lime crema. Perfect for a flavorful, meatless Mexican-inspired dinner.
Ingredients
Scale
Sweet Potato Filling
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Assembly
- 8 small corn or flour tortillas
- 1/2 cup shredded cabbage or slaw mix
- 1/4 cup crumbled feta or cotija cheese
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Optional Crema
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
Instructions
- Prepare the oven and sweet potatoes. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until they are evenly coated.
- Roast the sweet potatoes. Spread the seasoned sweet potatoes in a single layer across the prepared baking sheet. Roast in the oven for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are golden brown and crispy on the edges.
- Make the optional crema. While the sweet potatoes roast, whisk together the sour cream or Greek yogurt, lime juice, and hot sauce in a small bowl. Set the crema aside.
- Warm the tortillas. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or microwave them for 20 seconds until warm and pliable.
- Assemble the tacos. Fill each warmed tortilla with a portion of roasted sweet potatoes, shredded cabbage, sliced avocado, crumbled feta, and chopped cilantro. Drizzle with the prepared crema if desired and serve immediately with lime wedges on the side.
Notes
- For extra protein, add black beans or grilled tofu to the taco filling.
- You can use an air fryer instead of the oven: cook sweet potatoes at 400°F for 15–20 minutes for even crispier results.
- Use corn tortillas for a gluten-free option.
- Adjust the spice levels to your preference by increasing or decreasing chili powder and hot sauce.
