Crispy Chipotle Sweet Potato Tacos with Lime Crema.

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!