Go Back Email Link
–+ servings
close up sweet potato tacos
Print Recipe
5 from 1 vote

Sweet Potato Tacos

This sweet potato tacos recipe with cilantro avocado coleslaw is easy and inexpensive. If you are looking for a great taco recipe that rocks but doesn't break the bank, this sweet potato recipe is for you.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees
Cuisine: Mexican
Diet: Vegan
Servings: 10 servings
Calories: 148kcal
Author: Kathy Carmichael

Ingredients

Sweet Potato Tacos

  • 1 large sweet potato skin on, sliced into 10 ¼ inch slices
  • 3 limes juiced and zested
  • 1-2 teaspoons Tajin Seasoning
  • 1 bunch cilantro

Vegan Coleslaw with Avocado and Cilantro

  • 1 cup green cabbage shredded
  • ½ 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
  • ½ 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
  • ½ cup cilantro packed tight
  • ½ cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ground pepper
  • ½ teaspoon sea salt

Garnish

  • 8-10 corn or flour tortillas

Instructions

Cutting and Marinating the Sweet Potatoes

  • Cut the sweet potato lengthwise in half.
  • Cut the sweet potato lengthwise into ¼-1.8 inch slices using a mandoline.
  • Then, add potatoes to a pan cover with water, and add a pinch or two of salt.
  • Bring to a boil, and parboil for 3-4 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, cilantro, and seasoning.
  • Cover and refrigerate for at least an hour or preferably overnight.

Vegan Coleslaw with Cilantro Lime Dressing

  • In a large bowl, add the 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, totaling 16 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 Tacos

  • Place 1 grilled sweet potato slice in each tortilla shell.
  • Then, top with coleslaw or other chosen toppings.
  • Add cilantro and Sriracha (optional)

Video

Notes

  • Scrub the exterior of each sweet potato to remove any excess dirt and debris.
  • When using a mandoline, cut the potato in half lengthwise first.
  • Cut the sweet potatoes into ¼ inch thin slices.
  • Always add salt to the water before parboiling.
  • Rinsing the potatoes in cold water stops the sweet potatoes from continuing to cook after removing them from the boiling water.
  • Marinating overnight provides the best flavors.
  • If you don't have a grill, bake, air fry, or use a skillet on the stove to cook the potato slices.

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 168mg | Potassium: 386mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5241IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 2mg