Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema combine smoky, spicy roasted sweet potatoes with creamy lime-infused crema, fresh jalapeño and cilantro, and melted Mexican cheese inside crunchy grain-free taco shells for a flavorful and satisfying vegetarian meal perfect for a quick weeknight dinner or weekend gathering.
Ingredients
Scale
Roasted Sweet Potato Filling
- 2 tablespoons extra virgin olive oil
- 2 medium sweet potatoes, cubed
- 2 teaspoons chipotle or regular chili powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4–1/2 teaspoon crushed red pepper flakes, to taste
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 poblano pepper, seeded and chopped
- 1 cup canned black beans, drained
Tacos & Toppings
- 8 grain-free hard shell tacos (see notes for homemade option)
- 1 1/2 cups shredded Mexican cheese
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped (optional)
- Mashed avocado, for serving
Lime Crema
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons mayonnaise
- Zest of 1 lime
- Sea salt, to taste
Instructions
- Preheat the oven: Set your oven to 425° F (220° C) to prepare for roasting the sweet potatoes and poblano pepper.
- Roast the vegetables: Toss the cubed sweet potatoes with olive oil, chipotle or chili powder, smoked paprika, cumin, garlic powder, crushed red pepper flakes, dried oregano, and kosher salt. Add the chopped poblano pepper and mix until evenly coated. Spread them out in a single layer on a baking sheet and roast for 35 to 40 minutes, until tender and slightly charred on the edges. Remove from oven and stir in the drained black beans.
- Prepare the lime crema: While the vegetables roast, combine the Greek yogurt or sour cream, mayonnaise, lime zest, and a pinch of sea salt in a glass jar or bowl. Shake or stir until smooth and creamy. Set aside.
- Warm the taco shells: Arrange the grain-free taco shells on a sheet pan or in a baking dish. Place them in the oven and bake for 5 minutes to warm and crisp.
- Assemble and melt cheese: Divide the roasted sweet potato and black bean mixture evenly among the warmed taco shells. Sprinkle each with shredded Mexican cheese. Return to the oven and bake for another 10 minutes, until the cheese is fully melted.
- Prepare the garnish: Mix the chopped cilantro and jalapeño in a small bowl to create a spicy fresh topping.
- Serve the tacos: Top each taco with a dollop of lime crema, a spoonful of mashed avocado, and the cilantro-jalapeño mixture. Enjoy your flavorful, crispy tacos fresh from the oven!
Notes
- To make your own grain-free taco shells, consider using almond flour or coconut flour-based recipes or shop specialty stores for options.
- Adjust the amount of crushed red pepper and jalapeño according to your preferred spice level.
- For vegan adaptation, substitute the cheese with a plant-based alternative and use vegan yogurt and mayonnaise.
- Leftover filling can be stored separately in the refrigerator for up to 3 days and reheated before assembling tacos.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Vegetarian
- Method: Baking
- Cuisine: Mexican-inspired
