Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema are a flavorful and vibrant vegetarian dish featuring roasted sweet potatoes seasoned with smoky chipotle chili powder and spices. Served on warm corn tortillas with black beans, fresh veggies, creamy avocado, and a tangy lime crema, these tacos balance heat, creaminess, and crunch for a satisfying meal perfect for any occasion.
Ingredients
Scale
Sweet Potato Filling
- 2 medium sweet potatoes, peeled and cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup chopped red onion
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 8 small corn tortillas
- 1 avocado, sliced
- Optional: crumbled cotija cheese
Lime Crema
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 teaspoon lime zest
- Salt to taste
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potato cubes with olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper until well coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet. Roast in the preheated oven for 25–30 minutes, flipping halfway through to ensure even crispness. The sweet potatoes should be golden and crispy on the edges.
- Make Lime Crema: While the sweet potatoes roast, prepare the lime crema by mixing sour cream (or Greek yogurt), lime juice, lime zest, and a pinch of salt in a small bowl until smooth and creamy.
- Warm Tortillas: Heat the corn tortillas either by warming them in a skillet over medium heat for a few seconds on each side or by wrapping them in foil and placing them in the oven for a few minutes.
- Assemble Tacos: On each warm tortilla, layer roasted sweet potatoes, black beans, chopped red onion, shredded red cabbage, avocado slices, and fresh cilantro. Drizzle with the prepared lime crema and, if desired, sprinkle with crumbled cotija cheese.
- Serve: Serve the tacos immediately while warm for the best flavor and texture. Optionally, add hot sauce or jalapeños for extra heat.
Notes
- For extra heat, add a dash of hot sauce or chopped jalapeños to the tacos.
- Swap sour cream for a dairy-free alternative like coconut yogurt to make the lime crema vegan.
- You can air fry the sweet potatoes instead of roasting them for a quicker cooking time.
- Leftover sweet potato filling can be stored in the fridge for up to 3 days.
- Use gluten-free corn tortillas if you need a gluten-free option.
