Sweet Potato Tacos
Flavorful vegetarian tacos filled with creamy mashed sweet potatoes, topped with avocado, cheese, and salsa.
Equipment
- Oven
- Skillet
- Baking Sheet
- Mixing Bowl
Ingredients
- 3 each sweet potatoes
- 12 each corn tortillas
- 1 Tbsp olive or canola oil
- 0.5 cup salsa plus more to taste
- 2 each avocados
- 1 each lime juice of one
- to taste coarse kosher salt
- 1 cup Queso Fresco or your favorite Mexican cheese
- 0.5 cup pepitas pumpkin seeds
- to taste fresh cilantro optional
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the sweet potatoes and poke holes in them with a fork. Wrap each potato in aluminum foil and place on a baking sheet. Bake for about 1 hour until soft.
- While the sweet potatoes are baking, heat a skillet over medium heat and add a few drops of oil. Cook the corn tortillas one or two at a time until slightly charred and crispy.
- Once baked, cool the sweet potatoes slightly, unwrap, and remove the skins. Mash them in a bowl and stir in the salsa.
- In a separate bowl, mash the avocados with lime juice and a pinch of salt.
- To assemble, take a tortilla and add a generous amount of the sweet potato mixture, topped with mashed avocado, queso fresco, and pepitas. Garnish with cilantro and extra salsa if desired.
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Notes
Store leftover sweet potato filling in an airtight container in the fridge for up to 3 days. Keep tortillas stored separately to retain crispness.