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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 is my go to recipe! I’ve memorized it now, and have made it several times! At least once every two weeks for the past few months! My family loves the crema so much love that I end up turning the entire sour cream container into a lime crema. Also, ran out of e.v.o. and subbed avocado oil, and it worked beautifully for crisping the tortilla shells.
Hey Alison,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
You don’t say what to do with the black beans. I don’t see instructions.
nevermind sorry! just read it lol
Hope you love the recipe!
Hey Cat,
The black beans are used in step 2:) Please let me know if you have any other questions! xTieghan
These are the BEST tacos I have ever had! I’ve only used “soft” corn/Gf tortillas, but next time I will try the crispy shells. I use my own lime crema recipe, but WOW…I could eat these every night!
Hey Brooke,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
So much yum with this recipe.
I added habanero to give it a bit more sting.
So good. Thank tou!!
Hi Carolyn,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Amazing!! Spicy but the perfect amount in my opinion.
Hi Jennifer,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
The flavors are perfectly seasoned and recipe is the easiest way to make a delicious nutritious meal. I added some charred red peppers. Leftovers were perfect ingredients for a rice bowl lunch minus tortilla then added egg on top. Gratitude for your sharing these incredible recipes with my family!
Hi Colleen,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
I see an onion chopped in the ingredient list but don’t see where it is used in the recipe, thanks!
Hi Erica,
Sorry, I am not sure where you are seeing the onion, but if you would like to add one you certainly can! I hope you love this recipe, please let me know if you give it a try! xTieghan
This is my favorite thing I’ve eaten this year! 🙂 Truly such a delicious meal with all the right flavor profiles & very filling! It was very easy to put together & relatively quick too! The leftovers (only 2 of us in our home) will taste great tomorrow. I am putting this meal in a regular rotation!
Hi Brittany,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
So delicious!!!
Hi Melinda,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
These were so good and surprisingly easy to make. Now I want to try all your taco recipes!
Hi Sam,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
I’ve been making these with almond flour tortillas for low carb. Delicious!
Hey there,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Soooo good! I made these with both flour and corn tortillas to use up what I had–corn tastes better but flour got crispier! Both very good. I also made a shredded chicken version for the meat eaters in the house and it was a hit! The crispy baked tortilla shells definitely elevate taco night!
Hey Kate,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
These were SO GOOD!! Almost skipped the Crema, thinking they would have enough flavor without it (which they would), but don’t skip it.
Hey Libby,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Tried this evening! I cut back on hot spices because my husband doesn’t like too spicy! Added diced tomato and lettuce finely chopped to cilantro and peppers to add freshness..
Absolutely delicious ?
Hi Tina,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
These were amazing! We had company for supper so I doubled the recipe. I prefer flour tortillas, so we did half of each and did your part homemade version. Everyone (kids and adults) raved about the tacos. We served it with a Mexican salad.
Hey Karen,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Update – I had quite a bit of leftover sweet potatoes. Today I made them up with flour tortillas sprayed with Pam and cooked them for 4 min in the airfryer. Amazing!
Hey Karen,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
12/10 so delicious!
Hey Megan,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan