Stupid-Easy Recipe for Sweet Potato Tacos with Lime Crema (#1 Top-Rated)

  

Satisfy your sweet tooth with this easy-to-make recipe for Sweet Potato Tacos with Lime Crema.

1. Info for Sweet Potato Tacos with Lime Crema

  • Cook Time: 1 hr 10 min
  • Total Time: 1 hr 10 min
  • Servings: 4
  • Calories: 673.9 kcal

2. Ingredients for Sweet Potato Tacos with Lime Crema

  • 1 cup blanched, slivered almonds (soaked)
  • 1 cup filtered water
  • 1/4 cup fresh lime juice
  • 1 bunch cilantro (stems and leaves)
  • 1 tablespoon finely grated lime zest
  • 1 tablespoon minced jalapeño (plus more to taste)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut sugar (or cane sugar)
  • 1 teaspoon sea salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup coconut sugar (or cane sugar)
  • 1 cup sliced onion (firmly packed thinly cut into 1-inch shaves)
  • 2 tablespoons grapeseed oil (or extra-virgin olive oil)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 4 cups sweet potatoes (orange-flesh; peeled and cubed)
  • 8 corn tortillas
  • 2 cups shredded red cabbage
  • 1 medium avocado (pitted, peeled, and sliced into 16 pieces)
  • 1/4 cup cilantro leaves
  • 2 limes (cut into four wedges each)

3. Directions:

  1. To make the crema, soak the blanched almonds, either cover with filtered water for 8 hours or cover with boiling water for 10 minutes, drain, and discard the soaking liquid.
  2. Do not use the soaking liquid to make the crema. Throw the drained almonds the clean filtered water, and the rest of the crema ingredients (1/2 cup fresh lime juice, 1 bunch cilantro, 1 Tbsp lime zest, 1 Tbsp minced jalapeno, 1 Tbsp apple cider vinegar, 1 tsp coconut sugar, 1 tsp sea salt) into your KitchenAid® blender and puree on high for 30 to 60 seconds until smooth and creamy. Set aside.
  3. To make the quick-pickled onion, combine the 1/2 cup apple cider vinegar and 1/2 cup coconut sugar in a mason jar and add 1 cup onions. Secure the lid. Shake to combine, and leave on the countertop for the flavors to mesh.
  4. To roast the sweet potatoes, preheat the oven to 425°F (220°C). Line a baking tray with a silicone liner or parchment paper.
  5. In a large bowl, stir 2 Tbsp oil and spices (1 tsp sea salt, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp chipotle chile powder, 1/2 tsp ground cumin) together until well combined. Toss the sweet potato pieces in the mix until evenly coated, and spread out on the prepared baking tray.
  6. Roast the sweet potatoes for about 20 minutes, turn, and roast for another 20 minutes until cooked through and slightly browned. Set aside.
  7. Warm the corn tortillas, and lay two tortillas on each of four plates.
  8. To assemble on each taco, smear 1 tablespoon of the lime crema, top with 1/4 cup of shredded cabbage, heaping 1/4 cup of sweet potato, 2 slices avocado, 2 tablespoons pickled onion, 1/2 tablespoon chopped cilantro, a squeeze of lime juice, and a drizzle of Crema.
  9. Serve immediately.

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