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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.
Loved this one T!! Vegetarian or with the sweet potatoes on top of pulled chicken—this was a whole fam home run!!
Thankyou!!
Hey Michelle,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Fabulous flavors!! Didn’t have a poblano but subbed in sweet onion. Served over mixed greens with crushed tortillas on top. Will make this again!!
Hey Connie,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Love!!! New favorite taco recipe! I love the crunchiness of the baked taco. The lime crema is fantastic without the Mayo (mayonnaise free household) and the jalapeño cilantro mix adds freshness to the bite. Thank you! Will add this to our regular rotations.
Hey Amber,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Love everything about this, definitely going into our dinner rotation!
Hi Ruby,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Delicious! Swapped in some super creamy shredded pepper jack cheese for a little extra heat.
Hi Hannah,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Could I use something other then mayonnaise for the lime crema? I’m not a fan of mayonnaise.
Hey Kelsie,
Sour cream would also work! Let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Love this so much! I added grilled chicken to the mix as well. And love to do the “homemade hard shells”!
Hi Courtney,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
This was so tasty! The homemade taco seasoning is KEY to great flavor, as well as the lime crema (don’t skip it, seriously). I opted for the homemade hard shell option and also struggled a bit the first time to make them stay closed and get them crispy. Just some tips from my experience:
1. The tortillas will stay closed if they’re hot. Make sure you microwave them for longer than you think they need (1 minute on high did the trick for me)
2. Bake them for double the time to get them crispy. I did 9 min on one side, 6 min on the other side and that seemed to do the trick! FYI this method still doesn’t get the tortillas as crispy as using a hard taco (it’ll still be a little chewy). If you’re looking for a crispy crunchy taco, I recommend just getting the store-bought hard shell, which I may try next time I make this recipe.
As a vegetarian, I’m so happy to have found a flavorful and delicious taco recipe. Can’t wait to try the cauliflower ones! Thanks Tieghan~
Hi Jenny,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Thanks for sharing what worked well for you:) xTieghan
Made these for dinner tonight. I added taco seasoning ground Turkey. A delicious and easy meal. Very filling. Paired with a side salad
Hey Sheila,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
These were yum! I didn’t miss the meat at all, so good! Why have I never crisped the taco shells? It was easy and made a huge difference!
Hey Heather,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
These tacos were amazing. The roasted poblano and sweet potatoes with the seasoning were good enough to eat by themselves as a side dish. I learned the hard way to make sure your taco shells are warmed up enough to be pliable. Otherwise you will be like me and get frustrated about the shells not wanting to stay in place as you fold them. This is a great way for me to add more vegetables to my diet and eat less meat.
Hey Jamie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
This was spicy! But delicious. I used store bought blue corn tacos and they came out incredibly crispy and delicious!
Hey Sarah,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Loved the seasoning on the sweet potatoes / poblano. Loved the flavour the corn shells brought to the dish. Would use flour shells for simplicity / sanity next time.
Paired w/ the crockpot korean-inspired tacos, great combo for a new take on taco night.
Well done Tieghen
Toronto, ON, Canada
Hey there,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Hi Tieghan – Your list of ingredients for this recipe includes a poblano pepper. There is no information on how to use the pepper in the instructions.
Hi Mark,
The poblano is used in step 2. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Looking to try these tonight! Will flour tortillas work as well? I’m wanting to use up what I have already. Also, do you oil both sides of the shell before cooking or just the outside?
Hey Miranda,
Flour tortillas will work, they just won’t get as crispy and yes I like to oil both sides. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan