These Sweet Potato Tacos couldn’t be easier or more delicious!
BOOM. That’s the sound of the flavor/texture explosion that is sweet potato tacos.
If you haven’t tried sweet potatoes and avocados together you haven’t really lived. Also? These tacos are a texture lover’s dream. The tortillas get a nice bite to them, the sweet potatoes and avocados are creamy while the pepitas add a bit of crunch. If you didn’t know that comfort food could also be healthy, welcome to taco town. A little sweet, a little spicy, a lot of love. Speaking of love: this squisher.
How can one little baby be equal parts angel and nightmare? I’ll never know. She still seems a little crabby about some of the things I’m eating but I’m trying not to care because I just want to eat without overanalyzing it. This is further complicated by the fact that she herself is not that into solid food yet.
And while I LOVE nursing, I’m ready for a little space. Like, the kind of space where you can let grandma give her some of last night’s dinner while you’re at the movies. Since she’s not loving her pears and pumping just doesn’t happen for me, it looks like we’re going to be joined at the hip for a long time. And if I’m not going out, I might as well be enjoying my food.
When I was cutting foods out of my diet recently I was like, “But what am I gonna EAT?!”
As it turns out, some of the most delicious foods are also the simplest. I hesitate to share such non-recipes with you, but really aren’t those the best recipes? The ones where you can just throw a few simple ingredients together and get something so satisfying and mouth watering that everyone else thinks you worked really hard on dinner when you actually just mashed up a couple things inside a tortilla and called it a taco.
These Sweet Potato Tacos are a little more sweet than spicy, so if you like things kicked up a notch sprinkle the sweet potato with chili powder to taste. Chopped jalapeño or grilled onion would also be a nice addition, but we’re going easy peasy here, so don’t feel pressured. When I wasn’t eating dairy, I obviously didn’t add the cheese on top, so leave it off for a vegan or dairy free alternative. I live in Wisconsin so it’s basically against the law to leave cheese off anything, but I won’t tell if you won’t.
Are you following along on Facebook, Twitter, Pinterest, Google+, and Instagram? If those aren’t your thing you can subscribe to The Live-In Kitchen to have new posts delivered straight to your email.
- 3 sweet potatoes
- Corn tortillas
- Olive or canola oil
- 1/2 cup salsa plus more to taste
- 2 avocados
- Juice of one lime
- Coarse kosher salt
- Cotija cheese or your favorite Mexican cheese
- Cilantro optional
- Preheat the oven to 400ºF. Rinse sweet potatoes, jab with a fork a few times, and wrap each one tightly in aluminum foil. Place wrapped potatoes on a baking sheet and bake in the center of the oven until soft, about one hour.
- Place a few drops of oil in a large skillet and heat over medium heat. Once hot, add one or two corn tortillas so they lay flat but don’t overlap. Move the tortilla around to coat it in oil and let cook a few minutes until beginning to char and crisp a little. Flip and continue to cook until the other side is also charred. Remove to a plate and continue with as many tortillas as desired, adding a few drops of oil to the pan each time you add a new tortilla.
- Meanwhile, remove the skin from the sweet potatoes and mash roughly with a fork in a medium bowl. Add salsa and stir.
- In a small bowl mash avocados. Add lime juice and salt to taste and mix thoroughly.
- To assemble the tacos, spread a layer of the sweet potato mixture down the middle of a tortilla, top with a dollop of avocado, and sprinkle with cheese, pepitas, cilantro, and more salsa if desired.