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