Next Post
Spicy Sesame Chicken and Ginger Rice.
This post may contain affiliate links, please see our privacy policy for details.
Weeknight style Crispy Chipotle Sweet Potato Tacos with Lime Crema. Sweet potatoes seasoned with a smoky chipotle chili spice mix. Then stuffed into hard shell tacos, topped with cheese, and oven-baked. These tacos are crunchy on the outside, but spicy and cheesy inside. Serve each taco with a creamy, cooling lime crema sauce, spicy cilantro, and avocado. These come together easily and are so delicious…the perfect weeknight dinner that’s vegetarian and naturally gluten-free too.
In my family, tacos have to be one of the most requested dinners. We’ve loved them since we were kids and my dad would make them at least once or twice a week. Even back then, when they were just beef tacos, we somehow never got sick of them.
Tacos are just always delicious, especially my dad’s.
He’d bake the meat in hard taco shells with cheese on top. They’d come out extra crispy with gooey melted cheese. Simple, and yet totally delicious.
Now I’m the one who is making tacos all the time. And with the crispy, cheesy shells, they’re everyone’s favorite. But I love to switch up the fillings. I’ve made sooo many tacos over the years. Way, way back when I will still living at home, I made a sweet potato taco that we all loved.
I stole that idea and recreated it with these. And wow, they’re even better than I remember!
The details – make the sweet potatoes
So, this really is so simple, easy, and hands-off.
Pick up some sweet potatoes, toss them with my favorite homemade taco seasoning mix, and then roast them until they’re perfectly tender in the middle, but charring on the edges. When you pull the pan out of the oven, toss the roasted sweet potatoes with some black beans.
Doesn’t get any easier, but yet this is a dinner that everyone loves.
I do have a few little secrets though that make these tacos better than the rest…my seasoning mix and those crispy shells.
The crispy shells
I make mine at home, but the shells aren’t technically a part of the recipe. However, I’m including it in the notes for anyone who has extra time and wants to make homemade shells. I will say, homemade is so much better.
If you choose not to use store-bought hard taco shells and go the semi-homemade route, here is how. I like to take corn tortillas, stuff them with the sweet potatoes and cheese, then oven bake them until the tortillas are crispy. I rub each tortilla with olive oil, then flip them halfway through cooking. This is the key to getting the tacos extra crispy on both sides.
For serving, I mixed up a simple creamy lime crema, mashed avocado, and spicy cilantro.
The lime crema is the perfect sauce to dollop onto each spicy, cheesy, crunchy taco. Simple, healthy, and honestly so delicious. Everyone loves these.
Looking for more simple Mexican recipes? Here are a few favorites:
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema.
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Healthier Homemade Crunchwrap Supreme
Lastly, if you make these, Crispy Chipotle Sweet Potato Tacos with Lime Crema, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Chipotle Sweet Potato Tacos with Lime Crema
Servings: 4
Calories Per Serving: 700 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium sweet potatoes, cubed
- 2 teaspoons chipotle or regular chili powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon crushed red pepper, use to your taste
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 poblano pepper, seeded and chopped
- 1 cup canned black beans, drained
- 8 grain-free hard shell tacos (if preferred) (see notes for homemade option)
- 1 1/2 cups shredded Mexican cheese
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded, if desired, and chopped
- mashed avocado, for serving
Salted Lime Crema
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons mayonnaise
- zest of 1 lime
- sea salt
Instructions
- 1. Preheat the oven to 425° F.2. Place the sweet potatoes on a baking sheet and toss with olive oil, chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add the poblano and toss to combine. Arrange in an even layer. Bake 35 to 40 minutes, until the potatoes are tender and beginning to char on the edges. Remove from the oven and stir in the black beans.3. Meanwhile, make the crema. Combine all ingredients in a glass jar and shake or stir until creamy. 4. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the sweet potatoes among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.5. Mix the cilantro and jalapeño in a small bowl. Serve the tacos topped with crema, avocado, and the spicy cilantro. Enjoy!
Notes
For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and potatoes. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
This post was originally published on December 1, 2021
This was SO good. I usually deep fry my hard shell tacos but baking them was so much easier and cleaner.
Hey Neri,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
Step 4 doesn’t make sense….do I bake the shells for 5 minutes before stuffing them? When do I flip them?
Nevermind I figured it out .
Hey Erin,
Yes, please follow the instructions as is, bake for 5 minutes and then stuff, no need to flip. I hope you love the recipe! xTieghan
Which brand or store do you get your soft tortillas from? Thanks!
Hi Cassidy,
I like to use Whole Foods 365 brand. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Any suggestions on the best way to veganize the crema? Thank you!
Hi Sarah,
I would use a dairy free yogurt and dairy free mayo. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was delicious! But did I miss what to do with the onion? I didn’t see in the directions where they went so I just mixed it in with the beans and the sweetpotatoes.
The chopped onion goes on the baking sheet with the sweet potato.
Hey Sarah,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! Sorry for the confusion about the onion, that was a typo ingredient. xTieghan
What do you do with the onion? It’s an ingredient yet not in the instructions. Thanks!
The chopped onion goes on the baking sheet with the sweet potato
Hey Andrea,
So sorry for any confusion, there is not onion in this recipe. Please let me know if you give it a try, I hope you love it! xTieghan
Looks so good! Where do the onions go?
Hey Katie,
So sorry, I did not use onions in this recipe, but if you want you could add them with the sweet potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great meatless meal and easy to reduce for cooking for 1. Did add red bell pepper with onion and sweet potato. Made slaw with the crema since I only had flour taco shells and wanted the crunch.
Hey Meg,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Just happen to have all the ingredients and made these for lunch….so yummy. I added green onions after spooning the potato/black bean mix and I also fried them on the stove. Yum yum yum
Also squeezed the lime juice into crema…
Hey Raven,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Thanks for this vegetarian recipe! I have actually adapted your chipotle chicken tacos by using tofu instead of chicken – delicious. I’ll have to try these too, maybe with some black beans for some extra protein.
Thanks so much Lynn! I hope you love the recipe! xTieghan
when does the onion get added in ?
I’m assuming you put the onion in the oven with the sweet potatoes. I think I’ll try that, along with some red peppers!
I’ll try that too!
Hi Nancy,
Sorry for any confusion, I didn’t use an onion in this recipe, but you could certainly add one with the sweet potatoes if you like. Let me know if you give the recipe a try, I hope you love it! xTieghan
The onion? Mix in with sweet potato and bake?
Hey Tracy,
Sorry for any confusion, there is no onion in this recipe, you could certainly add it though! I hope you love the recipe, please let me know if you give it a try! xTieghan
The recipe says to fill with the meat in step 4. You just mean the potato filling, yeah?
Hey Michele,
Yes, thanks for catching that! Let me know if you give the recipe a try, I hope you love it! xTieghan
Good question and what do you do with the black beans?
Hi Emily,
The black beans are added in step 2. I hope you love this recipe, please let me know if you give it a try! xTieghan
Thank you! Would you suggest adding the poblano to the baking sheet with the sweet potatoes?
Yup, that’s in step 2:)
This is awesome! I make your taco and taquito recipes regularly and they never disappoint. I’m excited to try this meatless version! What is your go to tortilla brand?
Hey Sara,
Thanks so much!! I love the Whole Foods 365 brand. I hope you love this recipe, please let me know if you give it a try! xTieghan
OMG it is sooo delicious !!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!