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Mexican Sweet Potato Tacos with Cabbage Slaw and Cilantro-Lime Sauce

Smoky roasted sweet potatoes tucked into corn tortillas with crisp cabbage slaw and a creamy cilantro-lime sauce. Festive, nourishing, naturally vegan and gluten-free.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

For the Roasted Sweet Potatoes:

  • 1 large sweet potato peeled and diced
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste

For the Cabbage Slaw:

  • 1 1/2 cups finely shredded cabbage purple or green
  • 1 Tbsp lime juice
  • 1/2 Tbsp 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 Tbsp olive oil or tahini
  • 2-3 Tbsp water
  • Salt to taste

To Serve:

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

Instructions
 

  • Preheat the oven to 425°F. Toss the diced sweet potatoes with oil, cumin, chili powder, salt, and pepper. Spread on a sheet pan and roast for 25 minutes, flipping halfway.
  • In a small bowl, toss the cabbage with lime juice, oil, and salt. Let sit while the potatoes roast.
  • In a blender or food processor, combine the cilantro, lime juice, garlic, oil or tahini, and water. Blend until smooth and drizzle-able, adding more water as needed.
  • Heat the tortillas on a dry skillet or open flame until soft and pliable.
  • Layer each tortilla with roasted sweet potatoes, cabbage slaw, a drizzle of cilantro sauce, and any extra toppings you like.