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
So yummy! I added some halibut I had on hand for some extra protein! Also did the homemade taco shells, they didn’t get quite crispy as I would have liked.
Hey Gen,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Easy and delicious. I substituted a red pepper for the Poblano because it’s what I had and it was still very good and toddler friendly.
Hey Amanda,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Love the vegetarian option. Thought the shells were pretty tough and not easy to eat. Will use leftovers in chili!
Thanks for giving the recipe a try Pam!
These flavors are amazing! I’m always so surprised how good your sweet potato dishes please non-sweet potato fans.
Hey Tyra,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
OMG!!! These are amazing! I made the shells rather than using store bought and my family appreciated the difference! Forwarded the recipe on to friends and family right after dinner! Will definitely make these again!
Hey Monique,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Made these last night for vegetarian company and they were hit for everyone! Delicious and crispy. What a great recipe.
Hey Natasha,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
in the photo it looks like there is a bit of white crema and a crumbled white cheese too? wondering what you used? planning to make these tonight.
Hey Kristin,
The white crema is the one listed with the recipe:) I like to use some crumbled feta or cojita if I have it on hand. Please let me know if you give the recipe a try! xTieghan
A delicious begging crispy taco night. Would 100% make again but next time prep the sweet potato mix the day before. That way you can just pull thr prepared and cooked filling for a super fast weeknight healthy delicious dinner.
Hey Emily,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Followed the recipe 100% EXCEPT I excluded mayonnaise from the crema, and it turned out fantastic! A little on the spicy side so go easy with your spices if you’re serving this to folks who don’t like spicy (I personally love spicy so it was perfect). Used Siete brand cassava hard taco shells and they were delicious.
Hey Alex,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
I absolutely loved this recipe. I will be adding it to my vegetarian rotation of meals!
Hey Annika,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
These might be my favorite tacos I’ve ever had, and they are veggie?! So incredibly delicious! We were all shocked as it seems like an interesting combination. We added onions and I would recommend cooking the sweet potatoes for 10 minutes first then adding the Poblano and onions (if wanted) to the sheet pan. I just like the sweet potatoes a little more crispy. This recipe will be a staple in our family for years to come!!!
Hey Samantha,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Wow! Loved everything about this recipe. I home made the taco shells and couldn’t get them to stay closed at first. But 3 minutes in the oven and the cheese melted just enough to fold and keep them shut. These were so delicious! Also nice to know they are quite healthy as well 🙂 You always hit it out of the park with recipes! Thanks!
Hey Jennifer,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
I love when you make vegetarian entrees! This one is really simple yet super tasty. Love it!
Hey Rose,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
This is a fantastic recipe! Great meat-free option that you can tweak with cheese level and all the delicious toppings. I followed the video on instagram, but otherwise the written recipe is easy to follow and probably still tastes great if cooked slightly differently.
Hey Savanna,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
So good! Thanks for sharing
Hey Taylor,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan