Sweet Potato Tacos – Crispy pan fried corn tortillas filled with fluffy mashed sweet potato, topped with an amazing tangy, creamy avocado salsa. A fun taco family dinner idea! Vegan and Gluten-Free!
Are you ready for this? I am so ready for it! Crispy Sweet Potato Tacos with Avocado Salsa! These are incredible in so many, many ways. First, super easy to pull together for a fun, inventive “taco night”. My kids and my husband ate these up which was slightly surprising since sweet potato is not the most popular food in our house. I love sweet potato but the kids have not quite caught onto my veggie-loving obsession yet.
This recipe was a total win, likely due to the crispy corn tortilla shell and the mound of avocado salsa I piled on top. Pair this with a glass of white wine or a margarita and you will be daydreaming about sandy Mexican beaches and dreamy orange sunsets by the water. I can see it now…
These are also vegan and gluten-free so it’s a win for EVERYONE!! Perfect for a party or just having the kids friends over.
I used mashed sweet potato in this recipe but you could also use mashed white potatoes. Sweet potatoes have more nutrition (like tons of vitamin A, potassium and fiber) and more flavor so that is why I chose them in this recipe.
How to make mashed sweet potatoes
You just simply peel and dice the sweet potatoes. I love this vegetable peeler. Please make sure you scrub them first since sweet potatoes tend to have a lot of dirt on them.
Then just add them to a pot with some water to cover the potatoes and boil them on the stove until tender, like 12 minutes or so. Finally, drain and mash them. I added a little extra flavor with some vegan butter, unsweetened coconut milk, garlic, onion powder, chili powder, salt and pepper. Potatoes really need a little extra boost in flavor so these additions really made these potatoes shine.
Then It was time to build the tacos!
How to make crispy potato tacos
Fill softened corn tortillas with the mashed sweet potato mixture. Only fill half of the shell so you can easily fold over the other half once they cook for a minute or so. This ensures they get perfectly crispy on both sides.
It’s important to use corn tortillas since they just get crispier and hold up better than flour tortillas. Plus flour tortillas are actually more processed and contain white flour and gluten so corn tortillas are way better for you as well.
You can also make your own corn tortillas, which I typically do all summer long. It’s super fun!!!
Heat up a cast iron pan or nonstick skillet on the stove to medium-high heat with enough oil to fill the bottom of the pan (about 1-2 tablespoons). I suggest using an oil such as avocado oil or grape-seed oil, that you can see through since it has a higher heating point. You could use a lighter olive oil as well if that is what you have on hand.
Once the oil is hot then place the tortillas (2-3 at a time) into the pan with the potato side facing up. Let them cook for about 1 minute, then fold the empty side over the side with the potato to make a half moon shape. Let that cook for another minute then quickly flip it over to get the other side nice and crispy brown. So good!
How to make Avocado Salsa
This avocado salsa recipe is so simple to make and was the perfect topping for these potato tacos.
First, you want a slightly, under-ripe but still green and somewhat soft avocado, the point between not super hard and not quite ripe. This is because you will be dicing the avocado which is much easier if it is slightly firmer. Now, I learned a little trick on how to properly peel an avocado and its pretty awesome!
How to peel an avocado
- Slice the avocado in half lengthwise and remove the pit.
- Using your fingers, simply peel the skin off and slice up the avocado.
It totally works like a charm every time!!!!
To make the salsa just add the diced avocado to a bowl with some minced garlic, diced red onion, a healthy squeeze of fresh lime juice and top it off with salt, pepper and freshly chopped cilantro. Super fresh, slightly creamy with a hint of lime and zing from the garlic. I could have eaten the whole bowl. I didn’t of course but I could have.
Plate up the crispy potato tacos and top them with the avocado salsa. A fun meatless twist on family taco night!
I mean! Can you even handle that crispy, potato filled, avocado topped goodness on a plate? Healthy, hearty sweet potatoes nestled between crispy tortillas topped with an incredibly tangy, creamy avocado salsa. Pure heaven!
Not a fan of avocados? Try out this Easy Spicy Mango Salsa instead?
Make-ahead tips for potato tacos
You can make the mashed sweet potatoes in advance and leave them in the fridge in an airtight container for up to 3 days.
You can also make the avocado salsa the day before. To store, make sure to add extra lime juice, cover the dish with Saran Wrap that is flush with the avocado salsa. Top with an airtight lid and it should be just as fresh and delicious the next day. Isn’t that amazing?
For the Crispy Potato Tacos
- 2-3 large sweet potatoes peeled and diced
- 1 tablespoon vegan butter
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder (optional)
- 2-3 tablespoon unsweetened plain coconut milk
- Salt and pepper to taste
- 8-10 yellow corn tortillas
- 2-3 tablespoons avocado oil or any light colored oil
For the avocado salsa
- 2 slightly ripe but still slight firm avocados
- 2 tablespoons diced red onion
- 1 tablespoon minced garlic
- The juice of 2 limes
- 2 tablespoons freshly diced cilantro
- Salt and pepper to taste
To make the Mashed Sweet Potato Filling
- Mash the potatoes well using a potato masher or large fork.
- Add the vegan butter, coconut milk, garlic powder, onion powder, chili powder, salt and pepper to the potatoes and mix well. Taste and add in more salt and pepper if needed.
Make the Crispy Sweet Potato Tacos
- Wrap the corn tortillas in a slightly damp paper towel or clean kitchen towel and microwave on high for 30 seconds to soften them up. This will make it easier to fold the tortillas without cracking them.
- Fill half of each tortilla with the mashed sweet potato filling, leaving the other side of the tortillas empty. Make sure to press the sweet potato onto the corn tortilla to help it stick better.
- Add about 1 tablespoon of the oil to a cast iron pan or non-stick skillet. Heat the oil to medium-high heat. Once hot, add the tortillas, sweet potato side up but do not fold them over yet. Let them cook for 1 minute then fold over the empty side of the tortillas to make a half-moon shape. Slightly press down to secure it. Cook for 1 more minute then flip each over to cook for 1 more minute on the other side. This ensures both sides get nice and super crispy.
- Continue until you have cooked all of the tacos.
Make the avocado salsa
- Slice each avocado lenthwise and remove the pit. Discard the pit.
- Carefully peel the skin off of each half of the avocados and dice them up.
- Add the diced avocado to a small mixing bowl and add in the diced red onion, minced garlic, salt and pepper and gently toss.
- Squeeze on the juice of 2 limes and top with the chopped cilantro
- Serve the tacos hot
- Plate the crispy potato tacos and top them with the fresh avocado salsa
- You can make the mashed sweet potatoes ahead and store them in the fridge in an airtight container for up to 3 days.
- You can also make the avocado salsa ahead. To store: Make sure to add extra lime juice, cover the dish with Saran Wrap that is flush with the avocado salsa. Top with an airtight lid and it should be just as fresh and delicious the next day. Isn't that amazing?
Nutrition Information:Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 306 Total Fat: 26g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 8mg Sodium: 229mg Carbohydrates: 46g Fiber: 11g Sugar: 11g Protein: 7g