Chipotle Sweet Potato Tacos Slice of Jess

Turn Sweet Potatoes into a simple, yet healthy meal with these Tacos!

Let’s celebrate Taco Tuesday, vegetarian style.

Attention: These Sweet Potato Tacos will change your life.

I have a slight obsession with Sweet Potatoes, as they are so versatile and can be enjoyed in recipes that are both savory and sweet. Not only are Sweet Potatoes delicious, but they are also jam packed with tons of nutritious vitamins. We’ve got a winner here, folks.

People often think that vegetarian meals can’t be filling, but that’s just not true. I often stumble across vegetarian recipe sessions when I haven’t been to the grocery store and am simply gathering what flavors I think would pair nicely from my panty. What makes this dish ultra delicious? That spectacular (vegan-friendly) Cilantro Crema you see drizzled all over the top.

Ingredients:

For the Tacos

2 medium Sweet Potato, diced into small squares
2 small Chipotles in Adobo, minced
1 tbsp. Cumin
1 tsp. Salt
1 tsp. Olive Oil
6 Hard Taco Shells or Tortillas of choice

Protein Note: Crockpot Chicken or Chorizo work fabulously in this dish as well! If you would like to keep it vegetarian, black beans make an excellent addition of protein.

For the Radish Slaw

1 bunch Red Radishes, cut into matchsticks
2 cups shredded Green Cabbage
1/2 cup Fresh Cilantro
1 Jalapeno, seeded & finely chopped
Juice of 1 Lime
1 tsp. Honey (You can add up 1.5 tsp. for sweeter slaw)
2 tbsp. Apple Cider Vinegar
3 tbsp. Vegetable or mild Olive Oil
S+P to taste (about 1/4 tsp. each)

For the Cilantro Crema

3/4 cup Cilantro
1 ripe Avocado
1/2 cup Raw Cashews
Juice of 1 Lime
Juice of 1 Lemon
2 Garlic cloves
1-2 tbsp. plain Coconut Water + more if needed
S + P, as needed (about 1 tsp. Salt)

Directions:

First, make the Radish Slaw: Prep the Radishes, Cabbage, Cilantro and Jalapeno – then place in a large mixing bowl. In a medium mixing bowl whisk the Lime Juice, Honey Vinegar and Oil. Taste dressing and add Salt, Pepper or more Honey to preference. Pour dressing over the vegetables and mix until well combined. Set aside in the refrigerator until you assemble the tacos.
- Time-saver Hint: You can prep this ahead of time over the weekend and keep it in an airtight container, refrigerated, for up to 4 days.
Second, preheat the oven & prep Sweet Potatoes: Preheat the oven to 425F and line a baking sheet with foil. Dice Sweet Potato and Chipotles and place in a large mixing bowl. Mix together with Cumin, Salt + Olive Oil and then transfer to the baking sheet. Roast for 30 minutes, or until edges are crispy. Make sure to flip them halfway through!
While the Sweet Potatoes Roast, make the Cilantro Crema: Place all ingredients in a food processor or blender and pulse until desired consistency. Add more Coconut Water until you’ve reached the consistency you prefer.
Warm up Taco Shells or Tortillas: After the Sweet Potatoes are done roasting, place the Tortillas in the oven for a few minutes to warm up. They taste better warm, I promise.
Assemble the Tacos: First layer the Sweet Potatoes, then Radish Slaw and top with Cilantro Crema. Enjoy immediately.

To Print:

Chipotle Sweet Potato Tacos

Serves: 8

Ingredients

For the Tacos
2 medium Sweet Potato, diced into small squares
2 small Chipotles in Adobo, minced
1 tbsp. Cumin
1 tsp. Salt
1 tsp. Olive Oil
6 Hard Taco Shells or Tortillas of choice
Protein Note: Both Chicken and Chorizo work fabulously in this dish as well! If you would like to keep it vegetarian, black beans make an excellent addition.
For the Radish Slaw
1 bunch Red Radishes, cut into matchsticks
2 cups shredded Green Cabbage
½ cup Fresh Cilantro
1 Jalapeno, seeded & finely chopped
Juice of 1 Lime
1 tsp. Honey (You can add up 1.5 tsp. for sweeter slaw)
2 tbsp. Apple Cider Vinegar
3 tbsp. Vegetable or mild Olive Oil
S+P to taste (about ¼ tsp. each)
For the Cilantro Crema
¾ cup Cilantro
1 ripe Avocado
½ cup Raw Cashews
Juice of 1 Lime
Juice of 1 Lemon
2 Garlic cloves
1-2 tbsp. plain Coconut Water + more if needed
S + P, as needed (about 1 tsp. Salt)

Instructions

First, make the Radish Slaw: Prep the Radishes, Cabbage, Cilantro and Jalapeno - then place in a large mixing bowl. In a medium mixing bowl whisk the Lime Juice, Honey Vinegar and Oil. Taste dressing and add Salt, Pepper or more Honey to preference. Pour dressing over the vegetables and mix until well combined. Set aside in the refrigerator until you assemble the tacos.
Time-saver Hint: You can prep this ahead of time over the weekend and keep it in an airtight container, refrigerated, for up to 4 days.
Second, preheat the oven & prep Sweet Potatoes: Preheat the oven to 425F and line a baking sheet with foil. Dice Sweet Potato and Chipotles and place in a large mixing bowl. Mix together with Cumin, Salt + Olive Oil and then transfer to the baking sheet. Roast for 30 minutes, or until edges are crispy. Make sure to flip them halfway through!
While the Sweet Potatoes Roast, make the Cilantro Crema: Place all ingredients in a food processor or blender and pulse until desired consistency. Add more coconut water until you've reached the consistency you prefer.
Warm up Taco Shells or Tortillas: After the Sweet Potatoes are done roasting, place the Tortillas in the oven for a few minutes to warm up. They taste better warm, I promise.
Assemble the Tacos: First layer the Sweet Potatoes, then Radish Slaw and top with Cilantro Crema. Enjoy immediately.