Taco Tuesday #1: Sweet Potato Tacos

Taco Closeup SideTacos are the greatest vessel for food, period. So for this first installment of Taco Tuesday (and believe me, there will be a ton of them), I’ve surprised the hell out of myself and made tacos without meat. These spicy Sweet Potato tacos still pack a punch, even without the grease. 

Taco CloseupI need to take a minute to discuss my deep, deep love for tortillas. My step dad is Mexican, so tortillas were a staple growing up. Don’t want to bother with utensils? Rip off a piece of tortilla and grab some food. Hungry? Throw some cheese in a tortilla and microwave it. That love quickly translated into an obsession with tacos.
As I’ve gotten older and become more interested in food, tacos have taken on an even more important meaning. I make them all of the time. If there are tacos on a menu, I’m probably getting them. I love when restaurants break the mold of what’s expected from the americanized version of tacos. Tacos are meant to be diverse. They’re the perfect base for expanding flavors and techniques – much more so than the sandwiches they’re compared with. 
Sweet Potato Taco Zoom
This spirit of expanding flavors and techniques drove me to want to try something different for my first taco Tuesday. I realized that I had never made a vegetarian taco – so Sweet Potato tacos it was. These tacos pack a controllable but firey punch. Don’t be afraid to push your spice boundaries with the sweet potato; you want strong flavors, a little bit of a char, and a whole bunch of heat. 
Sweet Potato and Beer, Level
The greek yogurt sauce helps to cool everything down, which is incredibly necessary when you run into the issue that I ran into – using way too much Cayenne Pepper. Don’t worry, I dropped the amount of the recipe I’m posting, because I love you and don’t want you to run away from these tacos running and screaming.
Give these a try and let me know what you think. And don’t worry, meat lovers — these vegetarian tacos will be few and far between.
Sweet Potato Tacos
Spicy vegetarian tacos that are easy to make and easy to share (if sharing is your thing).
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652 calories
104 g
13 g
23 g
17 g
6 g
652 g
635 g
17 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 652
Calories from Fat 204
% Daily Value *
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 13mg
Sodium 635mg
Total Carbohydrates 104g
Dietary Fiber 16g
Sugars 17g
Protein 17g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Tacos
  1. 1 Tbs Cumin
  2. 1/2 tsp Cayenne Pepper (1 tsp if you like things really spicy)
  3. 1 Tbs Garlic Powder
  4. 1.5 tsp Smoked Paprika
  5. 1.5-ish cups Sweet Potato (About one large, two medium-sized sweet potatoes)
  6. Salt
  7. Pepper
  8. 1 Tbs Olive Oil
  9. Small, street-style Tortillas
  10. 1 Lime, for lime wedges
  11. 1 large green bell pepper, roughly diced
  12. 1 Tbs Cilantro, for Garnish
For the Yogurt Sauce
  1. 3.5 oz Container of non-flavored greek yogurt (half of a single serving ‘Fage’ brand container)
  2. 1 Lime, Zest and Juice (in addition to the one lime for the garnish)
For the Sweet Potatoes
  1. Peel the sweet potato(s) and cut into 1/2-inch-thick coins.
  2. Bring a bot of water to a boil and cook sweet potato coins until softened but not falling apart — 5-6 minutes should be enough.
  3. Let sweet potato cool and cut into 1/2-inch cubes.
  4. Toss sweet potatoes with oil, garlic powder, smoked paprika, cumin, cayenne, salt, and pepper.
  5. On medium-high heat, pan fry the sweet potatoes until the outsides begin to blacken.
  6. Remove from heat.
To Finish
  1. Combine lime juice, lime zest, non flavored greek yogurt, salt and pepper.
  2. Build your tacos with sweet potatoes at the base, followed by green pepper, yogurt sauce, and cilantro.
  3. Stuff your face.
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