Description
Delicious and flavorful Crispy Chipotle Sweet Potato Tacos with a zesty lime crema. These vegetarian tacos feature roasted sweet potatoes seasoned with chipotle chili powder and smoked paprika, topped with crunchy red cabbage, creamy avocado, and fresh cilantro, all drizzled with a tangy lime crema. Perfect for a wholesome and vibrant main course.
Ingredients
Scale
Sweet Potato Tacos
- 2 large sweet potatoes, peeled and diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Lime Crema
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season the sweet potatoes: In a large bowl, toss the peeled and diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and black pepper until the cubes are evenly coated with the spices and oil.
- Roast the sweet potatoes: Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping the sweet potatoes halfway through the cooking time to ensure they become crispy and tender on all sides.
- Prepare the lime crema: While the sweet potatoes roast, whisk together the sour cream (or Greek yogurt), lime juice, lime zest, and salt in a small bowl until smooth and well combined. Set aside.
- Warm the tortillas: Gently warm the tortillas in a dry skillet over medium heat or in the oven for 1 to 2 minutes until they become pliable and easy to fold without cracking.
- Assemble the tacos: Place a generous portion of roasted sweet potatoes on each warm tortilla. Top with shredded red cabbage, sliced avocado, and chopped fresh cilantro for added crunch and creaminess.
- Finish and serve: Drizzle the prepared lime crema over the assembled tacos. Serve immediately while the sweet potatoes are warm and the tortillas pliable for the best texture and flavor experience.
Notes
- For extra heat, add sliced jalapeños or a dash of hot sauce to the tacos to kick up the spice level.
- You can substitute black beans or grilled tofu for the sweet potatoes to make a protein-rich version of this dish.
- Store leftover roasted sweet potatoes separately in an airtight container in the refrigerator for up to 3 days, and reheat before assembling the tacos.
