Sweet Potato Tacos
This taco recipe is a family favorite – packed with a variety of nutrients and flavors that bring a delicious meal to the table super quickly! There is a little bit of sweet and tangy from all the different ingredients & super customizable for your individual preferences!
Ingredients
Small corn tortillas
Black beans, drained from a can, mashed slightly
Add in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, & red chili flakes to taste
Baked sweet potatoes, cut in 1/2 inch cubes
Avocados, cut in 1/2 inch cubes
Yellow sweet corn, slightly charred on a pan
Red onions, diced
Avocado Cilantro Sauce
Feta cheese crumbles
Toasted pumpkin or sunflower seeds
Avocado Cilantro Sauce
2 medium sized avocados
1/2 cup cilantro (with stems)
4 cloves garlic
1/4 medium red onion
1 tbsp red chili flakes
2 tsp salt
1 tbsp of olive oil
1-2 tbsp lime juice
2 tbsp apple cider vinegar
Instructions
Preheat the oven to 375°F . Cut the sweet potatoes into 1/2 inch cubes and toss with a drizzle of olive oil. Bake in the oven for 30 minutes.
Prepare the sauce by pulsing all the ingredients in a food processor, except for the liquids. Once the ingredients have been broken down, drizzle in the olive oil, lime juice, and apple cider vinegar while blending until the sauce is thick and creamy. If it is too thick, blend in water one tablespoon at a time.
Prepare the rest of the ingredients for the tacos as instructed above.
Toast the corn tortillas on a pan to give them color and warm them up.
Begin assembling in the following order:
Black beans
Sweet potatoes
Avocado
Sweet Corn
Red onion
Avocado Cream Sauce
Feta Cheese crumbles
Pumpkin/sunflower seeds
Enjoy fresh!
Additional Notes
If you are short on time or don’t have all the ingredients, you can use the Trader Joe’s Green Goddess Salad Dressing as a replacement for the Avocado Cilantro Sauce.
Feel free to use white yams or even regular potatoes if you can’t find orange sweet potatoes!
