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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 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.
Excellent tacos, thanks for sharing.
Hi Denise,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:)
Game changer to crumble some Cotija cheese on top. These are a household favorite. Thank you for sharing.
Hey Ashley,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
These were soooo good! Fast and easy. Obsessed with lime crema. I will be making that for everything! 🌮
Hey Leah,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
So delicious! I love all your crispy baked oven tacos and these were no exception! The lime crema and cilantro/jalapeño mix are the perfect pairing for these tacos. Spicy and saucy! Great recipe.
Hey Madison,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
These tacos are AMAZING!!!
And literally so easy to throw together!
I finally got to try the homemade crunchy tortilla shells I see you making over & over on Instagram and I’m not sure I can ever go back to eating a taco any other way now!! Your method is genius!!!
Hey Lauren,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
My, my, my, my my!! These sweet potato tacos are so incredibly good.
I have made these three times. Each, to rave reviews. Followed the recipe to the letter with the exception of using low-carb spinach wraps as opposed to hard taco shells. Delicious!
Hey Vicki,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
So yummy. I never would have made this recipe if it hadn’t been on the weekly plan. My meat loving boys gobbled these up. Crema was so good.
Hey Raquel,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
I made this for my family tonight and it was such a big hit! so simple, and absolutely delicious. Thanks Tieghan!
Hey Nicole,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
I subbed the potatoes for mushrooms and 1 shallot due to limited pantry and it came out incredible! I served with pickled onions and homemade salsa. Will be making it again this week!
Hey Edinne,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Absolutely loved these!! I’ve made a few versions of these taco recipes and this is just outstanding! LOVE the “homemade” baked shells.
Hey Courtney,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
Followed directions and after 35 minutes the peppers were extremely charred and the potatoes were starting to burn too. Very disappointing. I ended up starting over and sauteing the peppers & potatoes in a pan for 10 minutes and they were perfectly cooked. Using the stove will save you time and save your dinner from turning into a cindercone.
Hi Rebecca,
Thanks so much for giving this recipe a try, so sorry to hear you had some issues. I think it’s always important to keep an eye on the things you have in the oven when roasting. Sorry it didn’t workout! xx
Always love a new way to serve sweet potato. We used our own taco seasoning, subbed an Anaheim pepper for the poblano because that’s what the store had, and opted to make the shells using corn tortilla. Struggled with the fold over technique, opting for a toothpick to hold them which mostly worked. When I make this again I think we will just make them open face. I agree tortilla are better than remade taco shells so worth trying. I had just the right amount of filling, but it’s just us two so I will know for sure tomorrow when we eat round two. The filling can easily be nachos too. My favorite part is the crema. Fage Greek yogurt and True Lime crystals are my tips for this lovely treat. At least when limes aren’t readily available.
Forgot to give this a star rating!
Thanks again Michelle:)
I have made this several times and i love it! This meal was recent requested by my family and Im baking the sweet potatoes as I type this!!
Hey Kimberly,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
Hey Michelle,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Holy moly these were spicy. Like, inedible spicy. Maybe my chipotle powder is much spicier than hers? I should have used my intuition because 2 tsp is a lot. Otherwise, the recipe came together easily and I love the idea of baking the tacos to get a crisp cheesy shell!
Hi Sarah,
Thanks for trying this recipe, so so sorry about the spice!! Next time, I would use chili powder and reduce the paprika. I hope this helps! xT
Hi what temp for the oven for the tortilla shells. Thank you.
Hey Debbie,
425F for the shells:) I hope you love the recipe! xx