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Sweet Potato Tacos

Sweet Potato Tacos

The ultimate comfort food, Sweet Potato Tacos are filled with creamy roasted sweet potatoes, crunchy Brussels sprout slaw, and a zesty drizzle of cilantro lime dressing. This easy weeknight dinner is not only delicious but also packed with nutrients. Perfect for impressing guests or satisfying your cravings, you'll want to make these tonight!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 cup shredded Brussels sprouts
  • 1 cup shredded purple cabbage
  • 1 green onion sliced
  • ½ cup chopped cilantro
  • 1 lime Juice of
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • Kosher salt and black pepper to taste
  • 1 Corn tortillas
  • 15 oz black beans rinsed and drained
  • 1 large avocado seed removed and sliced
  • Creamy cilantro lime dressing
  • Crumbled Queso fresco
  • Pepitas

Equipment

  • Oven
  • Wooden Spoon
  • Peeler
  • Baking Sheet
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. On a large baking sheet, place the chopped sweet potatoes. Drizzle them with olive oil and toss to coat evenly.
  3. In a small bowl, combine the chili powder, kosher salt, ground cumin, smoked paprika, garlic powder, and black pepper. Stir well until the spices are fully blended.
  4. Sprinkle the spice mixture over the sweet potatoes, tossing again until every piece is coated with the aromatic blend.
  5. Place the baking sheet in the preheated oven and roast the sweet potatoes for 25 to 30 minutes. Stir them halfway through to ensure even cooking.
  6. While the sweet potatoes are roasting, prepare the slaw. In a medium bowl, combine the shredded Brussels sprouts, shredded purple cabbage, green onion, cilantro, and lime juice.
  7. Add the additional chili powder, ground cumin, kosher salt, and black pepper to the slaw. Toss everything together until well mixed.
  8. Once the sweet potatoes are ready, take them out of the oven and let them cool slightly.
  9. To assemble your tacos, warm the corn tortillas in a dry skillet for about a minute on each side until pliable.
  10. On each tortilla, layer the roasted sweet potatoes, a scoop of black beans, a generous helping of the slaw, slices of avocado, a drizzle of creamy cilantro lime dressing, a sprinkle of queso fresco, and finally, top with pepitas.
  11. Serve immediately, enjoying the vibrant colors and fresh flavors of your Sweet Potato Tacos!

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results. You can freeze the roasted sweet potatoes and slaw separately for up to a month!