Sweet Potato Tacos with Grilled Corn & Red Peppers
Yesterday was 70, sunny, and perfect in Boston, and I suddenly realized it’s already the 3rd week of April! Before we know it, flowers will be in full bloom, the grass will be green, and the trees will have leaves! (unless you live in California where it’s always like this, in which case #jealous) I can’t even tell you how pumped I am for consistently sunny and warm weather, farmer’s markets, and lighter/brighter meals.
I’m so excited to share this latest recipe creation with you: easy gluten-free and vegan sweet potato tacos! They’re going to be on regular rotation for us because they:
- remind us of a healthy version of the insanely delicious papadulce tacos at Taco Deli in Austin
- take under 30 minutes to prepare
- involve sweet potatoes, grilled corn, and roasted red peppers—three of our favorite things
- they’re tacos (no explanation needed)
I know a recipe is a winner when I serve it to Aaron and he keeps commenting throughout the meal about how much he likes it, then goes back for seconds and thirds. We’re planning to host a little Cinco de Mayo get-together in a couple of weeks and these sweet potato tacos will definitely be on the menu, along with some good-quality (aka grown-up) tequila for sipping. While I did my trial run of the tacos, Aaron did his own trial run of the tequila with lime wedges and ice (repeat x3). He says he feels mostly confident in his tequila pouring and lime squeezing skills, but more “recipe testing” may be necessary. Ha!
These sweet potato tacos though—these are pretty dang perfect.
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This recipe is our entry for the Azuñia Tequila Cinco de Mayo recipe contest, which is running through April 29th and highlighting festive recipes that pair well with their flavorful and smooth tequila. Truly—it really is sip-able. Cinco de Mayo, like tequila, sometimes gets a bad rap (one word: college), but we’d argue that the celebration is way more fun when the food and drinks actually taste good and won’t leave you feeling less than stellar the next day.
If you have a moment, Aaron and I would be so grateful if you would vote for our easy sweet potato tacos. We’d be pumped to see not only a super healthy recipe win, but a vegan and gluten-free one too. Let’s do this!
P.S. If you vote, you’ll also be entered to win some really cool prizes like gift cards and a mixologist kit!
Happy (almost) Cinco de Mayo!
A big thanks to Azuñia Tequila for sponsoring this post! We love their organic, 100% blue agave tequila.
Sweet Potato Tacos with Grilled Corn & Red Peppers
Sweet Potato Tacos with Grilled Corn & Red Peppers
Serves: about 8 tacos
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Easy vegan sweet potato tacos with grilled corn, roasted red peppers, and toasted pepitas for crunch! Top them with fresh cilantro and a squeeze of lime juice for a healthy and satisfying meal.
Cuisine: Gluten Free, Vegan Servings: about 8 tacos
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Easy vegan sweet potato tacos with grilled corn, roasted red peppers, and toasted pepitas for crunch! Top them with fresh cilantro and a squeeze of lime juice for a healthy and satisfying meal.
Instructions
- Heat the oven to 400°F. Spread the sweet potatoes and onion in a single layer on a parchment-lined baking sheet (you may need 2 baking sheets). Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, or until the sweet potatoes are fork-tender. Remove from the oven.
- While the sweet potatoes and onion cook, grill the corn: pre-heat a grill or cast iron grill pan. Drizzle the corn with olive oil then sprinkle with salt and pepper. Place the corn on the hot grill pan, rotating the corn every so often until grill marks form on all sides. Remove the corn from the grill and allow it to cool slightly. When the corn is cool enough to handle, slice the kernels off the cobs.
- Assemble the tacos on warm tortillas with the sweet potatoes and onions, grilled corn, and roasted red pepper. Top with fresh cilantro, toasted pepitas, and a small squeeze of fresh lime juice.
Notes [3]
Resist the urge to over-stuff your tacos! A small scoop of vegetable filling will make for easier eating.
You can sub in 1 1/2 cups frozen and defrosted corn, or canned corn, if you don’t have access to a grill and/or want to save a little time.
Inspired by the crave-worthy Papadulce taco atTaco Deli in Austin, TX.
Copyright © 2023 Amanda Maguire for Pickles & Honey
