When Taco Tuesday approaches, I start to get all creative and try to come up with new recipes! And today’s Taco Tuesday creation was a game-changer. In fact, I can’t believe how well it turned out. Although I’ve made different types of sweet potato tacos, this one stands out. Not only is this sweet potato taco recipe easy, but it is also ridiculously cheap and fabulous. When my husband says, “these need to be on a menu somewhere,” it makes me smile.
PREPARING THE SWEET POTATOES FOR SWEET POTATO TACOS
First, I only used one large sweet potato, which made 10 separate tacos. In order to make sure the sweet potatoes were all the same thickness, I used my mandoline, on the 1/4 inch slice level.
Since I plan to grill the slices of sweet potatoes for my tacos, I parboiled the potatoes to soften them a bit, so I could marinate them with lime juice, lime zest, chili powder and cumin.
As soon as the sweet potatoes are done parboiling, I immediately move them to a colander in the sink. Running cold water over the hot potatoes, for example, stops the cooking process.
As a result, the sweet potatoes are cool to the touch but also slightly soft, so the marinade soaks into the sweet potato slices. 
As you place the potatoes into a container for marinating, add a little lime juice, zest, chili powder, and cumin, to each piece. Then, layer the sweet potatoes in the container. Next, you need to cover the container and place it in the refrigerator overnight.
MAKING VEGAN COLESLAW WITH AVOCADO & CILANTRO FOR SWEET POTATO TACOS
Again, vegan coleslaw with avocado and cilantro can be made ahead of time, so making dinner is easier. The ingredients, for the coleslaw, match the flavors of the marinade plus adds a creamy avocado base. Similar to the dressing in my Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream, avocado is the main ingredient.
Although I made this coleslaw for the sweet potato tacos, my husband pointed out it is a great side salad as well. Not only did he devour all his tacos, but he also filled a separate bowl with coleslaw and ate that too.
The recipe, though simple, is extremely flavorful and compliments the sweet potato tacos. For instance, all you need is avocado, limes, cilantro, cabbage, red bell pepper, red onion, shredded carrots and jalapeno. Other than a few seasonings, that’s it!
GRILLING THE MARINATED SWEET POTATOES AND MAKING THE TACOS
Because the sweet potatoes are partially cooked, grilling takes a few minutes. Pre-heating the grill to 400 degrees, or medium, place the sweet potato slices directly on the grill. In order to get the beautiful grill lines, I flipped them every 4 minutes, 4 times, for a total of 16 minutes.
Then, simply heat the corn tortillas in a skillet on the stove or in the oven all at once. And, then this is my favorite part! Just like a puzzle, each grilled slice of sweet potato slips perfectly into each corn tortilla.
Since I make this up as I go, I was thrilled that they fit so nicely, bending to accommodate the curve in the shell. Call it a small victory! Then, I topped with the avocado cilantro coleslaw I prepared earlier. Next, I drizzled with sriracha vegan sour cream, which of course is optional.
Tada…..sweet potato tacos!
With a few simple ingredients and a small budget, you can make 10 tacos. Generally, I am optimistic when creating a new Taco Tuesday meal. But this sweet potato recipe is the BOMB!
Without a doubt, I love tacos and Taco Tuesday. If you love tacos as much as I love tacos, check out these fun recipes.
- Mushroom “Chorizo” Tacos
- Taco Tuesday Skinny Potato Tacos
- Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
- Roasted Vegetable Tacos
- Vegan Oil-Free Lentil Tacos
- Skinny Taco Lettuce Cu
Yield: 10 servingsSweet Potato Tacos
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesSweet potato tacos with cilantro avocado coleslaw are so easy and cheap to make. If you are looking for a great taco recipe that rocks but doesn't break the bank, this sweet potato recipe is for you.
Ingredients
Sweet Potato Tacos
- 1 large sweet potato, skin on, sliced into 10 1/4 inch slices
- 2 limes, juiced and zested
- 1 Tablespoon cumin
- 1 Tablespoon Chili Powder
Vegan Cole Slaw with Avocado and Cilantro
- 1 cup green cabbage, shredded
- 1/2 cup purple cabbage shredded
- 1 small red onion, cut in half, and then cut into thin slices
- 1 red bell pepper, cut into thin slices
- 1/2 cup shredded carrots
- 1 jalapeno, deseeded and deveined, diced
Avocado Cilantro Dressing
- 1 large or two small avocados, pit and fresh removed
- 1 lime, juice and zested
- 1 clove garlic, mined
- 2 Tablespoons apple cider vinegar
- 1/2 cup cilantro (packed tight)
- 1/2 cup water
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon sea salt
Garnish
- 1 cup chopped cilantro
- Sriracha Sour Cream: 1/2 cup Vegan Sour Cream + 2 teaspoons Sriracha
- 8-10 corn tortillas
Instructions
CUTTING AND MARINATING SWEET POTATO SLICES
- Using a mandoline, cut sweet potato (the length of the potato) to create large oval 1/4 inch pieces
- Then, add potatoes to a pan and cover with water.
- Bring to a boil, and parboil for 6 minutes
- Place potato slices immediately in a colander and rinse with cold water to stop cooking
- Then, place each cool sweet potato slice in a container, adding lime juice, zest, and seasoning to each slice as it goes into the container.
- Cover and refrigerate for at least an hour or preferably overnight.
VEGAN COLESLAW WITH AVOCADO AND CILANTRO
- In a large bowl, add all vegetables
- Place all dressing ingredients in a high-speed blender until smooth
- Pour dressing over the vegetables and toss until coated
- Cover and place in the refrigerator for an hour or more before serving.
GRILLING THE SWEET POTATO SLICES
- Pre-heat grill to 400 degrees or medium
- Lay each slice directly on the grill
- Flip pieces 4 times, every 4 minutes
- Remove from heat
HEATING THE CORN TORTILLAS
- In a non-stick pan, on medium-low heat, heat both sides of each tortilla until warm and slightly browned (2-minute son each side)
- Or, place all tortillas on a baking sheet for 6 minutes in a 350-degree oven
ASSEMBLING THE SWEET POTATO TACOS
- Place 1 grilled sweet potato slice in each tortilla shell
- Then, top with coleslaw
- Add cilantro and sriracha sour cream (optional)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
10 servingsServing Size
1
Amount Per Serving Calories 133Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 201mgCarbohydrates 15gFiber 5gSugar 5gProtein 3gNutrition facts may not be 100% accurate.
Leave a Reply