Ingredients
Sweet Potato Taco Shells
- 2 ½ cups peeled and grated sweet potato
- 2 large eggs
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of ½ lime
Chili-Lime Beef
- 1 lb 93/7 lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water
- Juice of ½ lime
Avocado-Lime Crema
- 1 medium ripe avocado
- ½ cup plain Greek yogurt
- Juice of 1 lime
- 2 tablespoons fresh cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1-2 tablespoons water (as needed)
For Serving
- Pickled red onions
- Crumbled cotija cheese (or feta as a substitute)
- Pico de gallo
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the taco shell mixture: In a large bowl, combine the grated sweet potato, eggs, Monterey Jack cheese, smoked paprika, chili powder, ground cumin, garlic powder, salt, black pepper, and lime zest. Mix thoroughly until all ingredients are well incorporated.
- Form the taco shells: Divide the mixture evenly into 6 portions on the prepared baking sheet. Using your hands or the back of a spoon, press each portion into a thin, even circle about 5 to 6 inches in diameter to form the shells.
- Bake the shells: Place the baking sheet in the oven and bake for 18 to 22 minutes, or until the shells are set and the edges turn golden brown and slightly crisp, indicating they are cooked through and sturdy enough to hold fillings.
- Shape the shells: Remove the shells from the oven and let them rest for 3 minutes. While still warm and pliable, carefully lift them off the baking sheet and place in taco holders to cool for a few minutes. This will help them maintain their taco shape.
- Cook the chili-lime beef: While the shells bake, heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart frequently, until fully browned and cooked through.
- Season the beef: Stir in chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, black pepper, and 2 tablespoons of water. Cook for an additional 1 to 2 minutes, allowing the spices to coat the beef evenly. Remove from heat and stir in the juice of half a lime for a fresh citrus flavor.
- Make the avocado-lime crema: In a blender or food processor, combine the ripe avocado, plain Greek yogurt, lime juice, fresh cilantro, garlic powder, and salt. Blend until smooth and creamy. Add 1 to 2 tablespoons of water as needed to reach a desired creamy consistency.
- Assemble the tacos: Fill each sweet potato shell with a generous portion of the chili-lime beef. Top with the avocado-lime crema, pickled red onions, crumbled cotija cheese, pico de gallo, fresh cilantro, and a squeeze of lime.
- Serve immediately: Enjoy these vibrant, flavorful tacos fresh for the best texture and taste.
Notes
- Grate the sweet potato finely to ensure the taco shells hold together well during baking.
- If shells become brittle, warm them slightly to make them pliable before shaping and filling.
- Pickled red onions add a nice tangy crunch; you can prepare them ahead of time by soaking thinly sliced red onions in vinegar and sugar.
- For a dairy-free crema, substitute Greek yogurt with a plant-based alternative like coconut yogurt.
- The recipe yields 6 tacos - adjust ingredient amounts to scale the recipe accordingly.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
