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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.
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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!
Crispy Chipotle Sweet Potato Tacos with Lime Crema
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This were absolutely delicious. The flavors were great and the like crema was the perfect pair. My husband loved them as much as me and are for sure on the list to be made again. ?
I forgot to mention that we did the home method on the crunchy tacos and I am pretty confident that due to this the flavors were enhanced than buying the store bought. 🙂
Thanks again Ana!
Hey Ana,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
These tacos were a 10 outta 10!! We opted for store bought siete crunchy shells (because quite honestly I didn’t pay close enough attention to see the notes on the recipe lol). Once I layed the toppings (crema, cilantro, avocado and cheese) out we were shocked at how few they seemed, but what a flavor punch. I added black beans to the sheet pan after stirring the potatoes halfway through the cooking time and added some of the lime juice to the crema. These were absolutely delicious and the family said we definately needed to make these again?
Hey Amy,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
These tacos are amazing. I have made lots of different tacos in my life and these might just be my favorite. The homemade olive oil corn taco shells all crunchy and the lime crema are a must!! SO delicious.
Hey Mel,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Do you peel the sweet potatoes?
Hi Michelle,
Yes, I would peel the sweet potatoes. I hope you love the recipe! xTieghan
Do you brush the olive oil on both sides of the taco shell?
Hey Michelle,
Yes, that works best here! I hope you love the recipe, please let me know if you give it a try! xTieghan
The flavors and texture in this recipe are just incredible. The crema is to die for, too. I used avocado oil spray to crisp up my corn tortillas and it worked perfectly! Looking forward to the leftovers and trying out the next half baked harvest recipe 🙂
Hey Toni,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Okay was nervous about making these and were concerned about the shells not being crispy. I did leave the shells in longer, but honestly these were awesome. My son who doesn’t not like sweet potato said you could tell AT ALL! So so good, Delish
Hey Nisha,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
I love taco’s so much, but I have never heard of one with sweet potato’s and black beans. I absolutely loved them! My husband and I scarfed them down! They were absolutely delish! The cheesey part definitely helped, and I love corn tortillas. I did have a little trouble getting them to crisp up, but I think it was my error. I will figure it out! Thank you!
Hey Kimberly,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
I learned a while ago that Tiegan likes SPICY. So I omitted the pepper flakes and it was perfect for my family lol
Sooo good!
Hey Alex,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Wow, we just made these tonight and they were so delicious! All of the flavors went so well together and that lime crema, I could just lick that bowl right up!
They were very filling (unlike a regular meat tacos) and they were very easy to make. Thanks for your recipes, I’ve been enjoying making them and sharing them with my family!
Hey Valerie,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Made these last night, including your notes for making our own hard shells. Next time I’ll hopefully be a little more adept at doing that, but it was fun the 1st time as well.
We love lime so drizzled a little bit of lime juice on the tacos at the end. Delicious! Yum!
Hey Molly,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Made these for my wife and I for dinner tonight. We both loved them! And we loved how filling they were!
While the sweet potatoes were roasting in the oven I made homemade whole wheat tortillas. We didn’t bother baking the assembled tacos, we had them as regular tacos with soft tortillas. Super delicious that way too. Can’t go wrong with homemade tortillas 😉
Thanks for a great recipe
Hey Tobbe,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Can I use whole wheat tortillas instead of corn?
Hey Debbie,
Sure, you can give those a try, but I find corn tortillas crisp up the best. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’ve made these twice this week. And my family is still fighting over the leftovers. I cant get the shells crispy, but they’re delicious either way.
Hey Natalie,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
hi! i loved this thank you ?. i have a big family and made a ton. can i freeze the filling?
Hey Stephanie,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Sure, that would work well for you.❄️ xTieghan