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🌮🍠🌿Warm roasted sweet potatoes spiced with smoky cumin and chili, tucked into corn tortillas with crisp cabbage slaw and a creamy, herby cilantro-lime sauce.

This recipe brings together the heart of fall—sweet potatoes—and the brightness of fresh garden herbs and crunchy slaw. It’s the kind of meal that feels festive and nourishing at the same time. Inspired by street tacos, rooted in the garden, and bold enough to win over even the taco purists.

Every bite is a balance: soft and crisp, spicy and cool, simple and sensational.

Why You’ll Love This Recipe 💃

• Weeknight-friendly but dinner party worthy
• Naturally vegan and gluten-free
• Uses easy-to-grow fall produce
• Pairs beautifully with other Mexican-inspired garden dishes
• Highly customizable and kid-friendly

Quick Reference

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 tacos (2–3 people)
Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🍠 Sweet potatoes, 🌮 corn tortillas, 🥬 cabbage, 🌶️ chili, 🌿 cilantro, 🍋 lime

Ingredients 🛒

For the Roasted Sweet Potatoes:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper to taste

For the Cabbage Slaw:

• 1½ cups finely shredded cabbage (purple or green)
• 1 tablespoon lime juice
• ½ tablespoon olive oil
• Pinch of salt
• Optional: grated carrot or radish

For the Cilantro-Lime Sauce:

• 1 cup fresh cilantro, stems included
• Juice of 1 lime
• 1 clove garlic
• 2 tablespoons olive oil or tahini
• 2–3 tablespoons water
• Salt to taste

To Serve:

• 6 small corn tortillas
• Avocado slices, pickled onions, or hot sauce (optional)
• Extra cilantro for garnish

Instructions 🍽️

1. Roast the sweet potatoes.
Preheat oven to 425°F. Toss diced sweet potatoes with oil, cumin, chili powder, salt, and pepper. Spread on a sheet pan and roast for 25 minutes, flipping halfway.

2. Make the slaw.
In a small bowl, toss cabbage with lime juice, oil, and salt. Let sit while the potatoes roast.

3. Blend the sauce.
In a blender or food processor, combine cilantro, lime juice, garlic, oil/tahini, and water. Blend until smooth and drizzle-able. Add more water as needed.

4. Warm the tortillas.
Heat tortillas on a dry skillet or open flame until soft and pliable.

5. Assemble the tacos.
Layer each tortilla with roasted sweet potatoes, cabbage slaw, a drizzle of cilantro sauce, and any extra toppings you like.

Tips & Variations 🌱

• Make it spicy: Add jalapeño to the sauce or use chipotle in adobo
• Add beans: Layer in black or pinto beans for extra protein
• Make it a bowl: Serve ingredients over rice or quinoa
• Boost crunch: Top with toasted pumpkin seeds or crispy shallots

Serving Ideas & Pairings 🥑

• Pair with Spaghetti Squash Pad Thai for a global fusion dinner
• Serve alongside Moroccan Beet and Orange Salad for color + contrast
• Sip with agua fresca or lime sparkling water

Storage & Make-Ahead Tips 📦

• Roasted potatoes: Store in fridge for 3–4 days
• Cilantro sauce: Keeps in a jar for up to 5 days
• Tortillas + slaw: Assemble fresh for best texture
• Reheat: Toast sweet potatoes on skillet before using

Garden Reflections 🌼📓

There’s joy in meals that feel celebratory without being complicated. This one reminds me that garden food can be vibrant and playful. When I harvest a sweet potato or slice into a bright head of cabbage, I remember: nourishment isn’t just what fills—it’s what delights.

This one delights. 🌮

Save & Share 💌

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🔗 Try next: Sweet Corn Polenta with Herbed Tomato Relish, or Fall Garden Stir-Fry