Sweet Potato Tacos

When Taco Tuesday approaches, I start to get all creative and try to develop 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. 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 to 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 and 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, making dinner easier. The ingredients for the coleslaw match the flavors of the marinade plus adds a creamy avocado base. Like 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. To get the beautiful grill lines, I flipped them every 4 minutes, 4 times, for a total of 16 minutes. 

Then, 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 it 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 servings

  Sweet Potato Tacos

  Prep Time: 15 minutes

  Cook Time: 30 minutes

  Total Time: 45 minutes

  Sweet 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.

  Print

  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

  1. Using a mandoline, cut sweet potato (the length of the potato) to create large oval 1/4 inch pieces
  2. Then, add potatoes to a pan and cover with water.
  3. Bring to a boil, and parboil for 6 minutes
  4. Place potato slices immediately in a colander and rinse with cold water to stop cooking
  5. 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.
  6. Cover and refrigerate for at least an hour or preferably overnight.

  VEGAN COLESLAW WITH AVOCADO AND CILANTRO

  1. In a large bowl, add all vegetables
  2. Place all dressing ingredients in ahigh-speed blender until smooth until smooth
  3. Pour dressing over the vegetables and toss until coated
  4. Cover and place in the refrigerator for an hour or more before serving.

  GRILLING THE SWEET POTATO SLICES

  1. Pre-heat grill to 400 degrees or medium
  2. Lay each slice directly on the grill
  3. Flip pieces 4 times, every 4 minutes
  4. Remove from heat

  HEATING THE CORN TORTILLAS

  1. 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)
  2. Or, place all tortillas on a baking sheet for 6 minutes in a 350-degree oven

  ASSEMBLING THE SWEET POTATO TACOS

  1. Place 1 grilled sweet potato slice in each tortilla shell
  2. Then, top with coleslaw
  3. Add cilantro and sriracha sour cream (optional)

  Recommended Products

  As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 
    NutriBullet NBR-1201 12-Piece High-Speed Blender/Mixer System, Gray (600 Watts)
  • 
    Mueller Austria Premium Quality V-Pro Multi Blade Adjustable Mandoline Cheese/Vegetable Slicer, Cutter, Shredder with Precise Maximum Adjustability

  Nutrition Information

  Yield

  10 servings

  Serving Size

  1
  Amount Per Serving Calories 133Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 201mgCarbohydrates 15gFiber 5gSugar 5gProtein 3g

  Nutrition facts may not be 100% accurate.

  Did you make this recipe?

  Please leave a comment on the blog or share a photo on Pinterest

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me