Summer quick dinner fixes like tacos are my favorites.
They don’t have to be complicated or heavy, and the fresh toppings keep the meal light and summery, as well as giving you the opportunity to customize the dish.
These Sweet Potato Tacos are a perfect example of what you can do with a taco even if it doesn’t contain meat.
Tacos tend to be meat-centric, but you can still create a great taco without meat as well.That’s how this dish is made, that’s why Apronese wants to introduce to you this recipe.
Sweet Potato Tacos: What’s in Them?
Adding some lime crema to the tacos was an insanely light and fresh lime crema, which I made from a quick sweet potato and black bean hash.
Basically, it’s not a Mexican crema, but it is sour cream flavored with lime that can be substituted for real crema in grocery stores that do not carry a large selection of Hispanic ingredients.
It isn’t actually Mexican crema, but is a lime-flavored sour cream that you can use instead of real crema.
As for the tacos, I find the lime crema to be what really makes them stand out from the rest and I can’t resist licking it clean off the spoon after eating them. It’s so good that I had a hard time not eating it all.
Can I Use Any Kind of Tortilla?
The tacos are traditionally made with corn tortillas, but you can substitute flour tortillas if that is what you prefer.
Regardless, toasting the tortillas slightly beforehand will help to intensify their flavor and make them a whole lot more delicious, so if you prefer flour tortillas go for it.
What Else Can I Add to the Tacos?
It would be great if you could add some thinly sliced jalapeos, avocados, or pickled red onions to some of these Sweet Potato Tacos if you would like to get extra fancy.
Sweet Potato Tacos: What to Serve with Them
There are a number of things you can serve with this taco, including cilantro lime rice and chopped fresh pico de gallo, which can either be served on the side or added directly to the taco.
Another great side dish would be cilantro lime slaw, which is also a delicious side dish with these tacos.
Vegetarian Sweet Potato Tacos with Lime Crema
With a filling of a simple sweet potato and black bean hash, and topped with a tangy lime crema that adds a bit of citrus to the dish, these Sweet Potato Tacos are light, refreshing, and delicious.
Servings: 4 (2 tacos per serving)
- 8 oz. sour cream ($0.83)
- 1 fresh lime ($0.69)
- 1/4 tsp salt ($0.02)
- 1 clove garlic ($0.08)
- 1 Tbsp olive oil ($0.13)
- 2 cloves garlic ($0.32)
- 1.25 lbs. sweet potato ($1.22)
- 1 15oz. can black beans ($0.59)
- 1 tsp ground cumin ($0.10)
- Salt and Pepper to taste ($0.05)
- 2 green onions ($0.19)
- 1/4 bunch fresh cilantro (optional) ($0.17)
- 8 small (taco sized) tortillas ($0.75)
- Whenever possible, prepare the crema first. Mince a single clove of garlic, then use a zester or small-holed cheese grater to scrape the lime zest from the lime and allow the flavors to blend together. Put the minced garlic, 1 tablespoon of lime zest, 1 tablespoon of lime juice, and 1/4 teaspoon salt in the sour cream, stirring them together. Put the sour cream in the refrigerator and keep it in the refrigerator until you are ready to use it.
- The sweet potatoes should be peeled and then cut into small cubes (about 1/4-1/2 inch squares). In a large skillet, heat the olive oil and minced garlic over a medium flame. Once the garlic is a bit aromatic, add a couple tablespoons of water to the pan and cook for about a minute, before adding the sweet potato and a couple tablespoons of water. You want the sweet potatoes to be soft and fall apart when they are cooked. In the event that the skillet becomes dried before the sweet potatoes are ready, you will need to add another couple tablespoons of water while the sweet potatoes are cooking.
- After the sweet potatoes have softened, drain and rinse the can of black beans. Next, add the black beans to the skillet, season with cumin, pepper, and salt. Sauté the beans until they are warmed through. Once the beans have reached their desired temperature, remove them and serve immediately.
- Remove the stems from the cilantro leaves and slice them lengthwise. Roughly chop the cilantro leaves. Add the chopped cilantro leaves to the green onions and stir them with the onions in the skillet. If desired, the cilantro leaves can be sprinkled over each taco.
- Ideally, each tortilla should be lightly browned and crisped on each side before it is filled, or it can be toasted over an open flame on either side. A small amount of lime crema is smeared down the center of the tortilla, followed by a scoop of sweet potato and black bean hash. You can serve the tortilla with fresh coriander, as desired.
Serving: 2 Tacos ・ Calories: 655.85 kcal ・ Carbohydrates: 88.6 g ・ Protein: 18.75 g ・ Fat: 26.48 g ・ Sodium: 1502.13 mg ・ Fiber: 17.4 g
NThe nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Sweet Potato Tacos – Step by Step Photos
It is best if you make the lime crema first so that the flavors can blend. Mince 1 clove of garlic and use a zester or a small holed cheese grater to take off the thin green peel from the lime.
To prepare the cream, add a tablespoon of lime zest, about one tablespoon of lime juice and a teaspoon of minced garlic, along with 1/4 teaspoon of salt. Stir the ingredients together, then place the cream in the refrigerator until you’re ready to use it.
There is no question that it will take a bit of time to cook. Once a large skillet has been heated on medium-high flame, add 1 Tbsp olive oil and 2 cloves of minced garlic, then cook for about 1 minute or until the garlic has become fragrant.
Using a sweet potato that weighs about 1.25 pounds, peel it and cut into small 1/4-1/2″ cubes. During the cooking process, it is imperative that the cubes are as small as possible, so that they cook very quickly.
Add the sweet potatoes to the skillet and add a few tablespoons of water to generate steam, and cook them until they are soft. You may need to add more water if the skillet becomes dry. Steam will help soften the sweet potatoes and make them softer.
It is important to drain and rinse one 15-ounce can of black beans while the sweet potatoes are cooking so that the beans can be heated during the final roasting of the sweet potatoes.
After the sweet potatoes have softened, add the black beans, one teaspoon of cumin, and salt and pepper to taste. The beans should be heated through and the potatoes should be soft enough to eat.
Two green onions should be sliced and 1/4 bunch of cilantro should be roughly chopped into pieces. Stir the green onions into the sweet potato hash and sprinkle the cilantro on top if you like.
There is a difference between using flour tortillas and corn tortillas, and I find that you get more flavor and strength (to hold all those delicious fillings) if you toast them first.
If you are comfortable, you can toast the tortillas over an open flame or in a dry skillet.
There is a lot of danger involved in making this over an open flame because it takes a lot of attention.
If you are not comfortable, it’s best to just place the tortillas on a skillet, one by one, until they are toasted on each. Since the skillet is faster and there is less room for error, they do not get quite as blackened but they do get a good amount of blackening.
It is time to make the Sweet Potato Tacos! After toasting the tortillas, it is time to spread a little lime cream down the center of each tortilla before topping them with the sweet potato.
It would be great if you could add a little bit of the sweet potato hash.
Put a squeeze of lime on top.
If you want to make it extra special, you can add another sprinkle of coriander on top. And maybe squeeze out a little bit more of that creamy lime sauce, since this one is just that good.
A delicious and really refreshing dish that once again Apronese reminds you.
With a simple recipe, you can customize it to suit your own family’s taste. Share and comment for more people to know.