Name: Sweet Potato Street Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ½ pounds sweet potato (about two large, peeled and chopped into bite-sized pieces); 2 teaspoons olive oil (extra virgin); 1/2 teaspoon chili powder; 1 garlic clove (minced); 1/4 red onion (finely chopped); 8 tortillas (warmed); 1 avocado (diced); sea salt and fresh ground pepper (to taste); 1 lime (cut to wedges); 1 recipe Apple Slaw (optional topping)

Jump to Recipe Print Recipe

These vegetarian sweet potato street tacos are fast and easy, full of bold flavor! Everyone will love this plant based dinner idea.

What is a street taco vs. a standard taco?

It’s all about the size! A street taco is made to hold in your hand and eat on the go, so it’s smaller than a regular taco. Street tacos are typically made with corn tortillas that are no larger than 5-inches in diameter. If you’re going authentic, you’ll want to double them up to avoid breakage!

street tacos on a rectangular white platter, garnished with lime wedges and apple slaw.

ingredients in these sweet potato street tacos

2 medium sweet potatoes, cubed (about 1 ½ pounds)
2 teaspoons extra virgin olive oil
½ teaspoon chili powder
1 clove garlic, minced
¼ red onion, finely chopped
8 tortillas, warmed
1 recipe apple radish slaw
1 avocado, diced
lime wedges

sea salt and black pepper
1 recipe for Apple Slaw

vegetarian street tacos with lime wedges on a platter garnished with apple slaw.

how to make sweet potato street tacos

Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper. Peel the sweet potatoes and chop them into small, bite-sized cubes. In a medium bowl, toss the sweet potato cubes in olive oil, chili powder, minced garlic, salt and pepper.

Spread the potatoes in a single layer on the baking sheet and roast for about twenty five minutes.

Assemble the tacos! Each tortilla will get a generous spoonful of the roasted potatoes and apple slaw. Garnish with chopped red onions, diced avocado and a lime wedge.

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

Print Recipe

Sweet Potato Street Tacos

These vegetarian sweet potato street tacos are fast and easy, full of bold flavor! Everyone will love this plant based dinner idea.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: plant based, street taco, sweet potato, taco, vegan, vegetarian

Servings: 4 people

Ingredients

1 ½ pounds sweet potato about two large, peeled and chopped into bite-sized pieces
2 teaspoons olive oil extra virgin
½ teaspoon chili powder
1 garlic clove minced
¼ red onion finely chopped
8 tortillas warmed
1 avocado diced
sea salt and fresh ground pepper to taste
1 lime cut to wedges
1 recipe Apple Slaw optional topping

Instructions

Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper. Peel the sweet potatoes and chop them into small, bite-sized cubes. In a medium bowl, toss the sweet potato cubes in olive oil, chili powder, minced garlic, salt and pepper.
Spread the potatoes in a single layer on the baking sheet and roast for about 25 minutes.
Assemble the tacos! Each tortilla will get a generous spoonful of the roasted potatoes and apple slaw. Garnish with chopped red onions, diced avocado and a lime wedge.

Notes

Tips on warming tortillas

My favorite way to warm tortillas is by placing the tortillas on a gas burner and allowing the flame to lightly charr the edges and toast the center. Unfortunately, I do not have a gas stove in our current home.

Tortillas can be warmed in the oven in small batches. Wrap 3-5 tortillas in tinfoil and place them in an oven preheated to 350 degrees. This takes about 15-20 minutes, so try to do this so that the tortillas are finished warming when the taco filling is ready!

Optional taco sauces!

Playing around with sauces is the fun part of street tacos! I'm definitely a fan of regular salsa or pico de gallo, but here are three sauces that are a bit extra. Grab your high-speed blender or food processor and let's make some sauces!

cilantro lime sauce || This is sooo freaking good! Soak one cup of raw cashews in hot water for one hour. Add a bunch of cilantro, one clove of garlic, 2 teaspoons olive oil, the juice of one lime and a pinch of salt and pepper to a high speed blender. Add water as needed (about ½-3-4 cup) to get a creamy consistency.
cashew cream || This is the vegetarian alternative to melted cheese dip. Soak one cup of raw cashews for an hour in hot water. Drain and rinse. In a high speed blender, add the cashews, one cup of water, 1 garlic clove, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, and a pinch of sea salt. Blend until smooth. I use the soup setting on my Vitamix blender to make a hot dip. For a spicy sauce, add a teaspoon of juice from a can of chipotles in adobo or a teaspoon of taco seasoning.
chipotle lime yogurt || Whisk together the 1 teaspoon (or more, depending on taste) of juice from a can of chipotles in adobo sauce, the juice of ¼ lime, ½ cup of plain yogurt (or sour cream or dairy-free alternative). This is a spicy, creamy sauce that be drizzled over tacos, chicken kabobs or even used as a dip for tortilla chips.