Ingredients

The following ingredients have 2 Servings
  • For the Avocado Lime Crema:
  • 1/4 cup 2% plain Greek yogurt
  • 1/2 avocado
  • 1/4 cup water, to thin
  • 1/2 teaspoon chili powder or chipotle chili powder
  • Grated zest and juice of 1/2 lime
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • For the tacos:
  • 1 1/2 tablespoons coconut oil
  • 1 tablespoon brown sugar or coconut sugar
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 2 cups cubed sweet potatoes (from 1 large or 2 smaller sweet potatoes)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 corn tortillas, warmed or at room temp
  • For topping:
  • 1/2 cup black beans
  • Jalapeño slices
  • Cabbage
  • Fresh chopped cilantro
  • Optional: Extra avocado slices

Instruction

  • To make the tacos: Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic and chili powder. 
  • Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 30-40 minutes, tossing a bit halfway through.
  • While the tacos are cooking, prepare you avocado lime crema, by adding all crema ingredients to a blender or food processor and processing until smooth and creamy. Add additional water if necessary to thin out.
  • Assemble the tacos by filling the tortillas with the sweet potatoes. Top with the cabbage, black beans, avocado, jalapenos and a drizzle of the avocado lime crema. Serves 2; make 2-3 tacos per person. Feel free to double the recipe for meal prep.