Spicy Chipotle Sweet Potato Tacos (diabetic)
Printed from Inclusive Kitchen — Spicy Chipotle Sweet Potato Tacos
Spicy Chipotle Sweet Potato Tacos are a delightful twist on traditional tacos, combining the earthy sweetness of roasted sweet potatoes with a kick of chipotle heat. This diabetic-friendly version swaps out high-carb ingredients for healthier options, ensuring you can enjoy a satisfying meal without the guilt. The sweet potatoes are roasted to perfection, caramelizing their natural sugars while the chipotle adds a smoky depth that elevates the dish.
Tacos have a rich history, originating from Mexico, where they were traditionally filled with various meats and vegetables. Over the years, they have evolved into countless variations, making them a beloved staple in many cultures. These sweet potato tacos not only pay homage to this culinary tradition but also embrace modern dietary needs, making them accessible for everyone.
To prepare these tacos, you'll need a few key ingredients: sweet potatoes, chipotle in adobo sauce, and a selection of fresh toppings like avocado and cilantro. The combination of flavors and textures creates a satisfying bite that will leave you craving more. Plus, they are easy to assemble, making them perfect for a weeknight dinner or a casual gathering with friends. Just remember, the only thing spicy here should be the chipotle, not your cooking skills!
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 2 peppers chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 small corn tortillas
- 1 medium avocado
- 0.5 cup fresh cilantro
- 1 medium lime
Instructions
- Preheat your oven to 425°F (220°C). This high heat will help caramelize the sweet potatoes, enhancing their natural sweetness.
- Peel and dice the sweet potatoes into 1-inch cubes. Uniform pieces ensure even cooking, so you don’t end up with some pieces mushy and others still crunchy.
- In a large bowl, toss the sweet potatoes with olive oil, chipotle peppers (finely chopped), adobo sauce, cumin, salt, and black pepper. Make sure each cube is well-coated for maximum flavor.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Roast the sweet potatoes in the preheated oven for about 25-30 minutes. Stir halfway through to ensure even browning; they should be tender and slightly caramelized when done.
- While the sweet potatoes are roasting, prepare your toppings. Dice the avocado and chop the cilantro, setting them aside for assembly.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them pliable and enhances their flavor.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. This will help them hold their shape when you fill the tortillas.
- To assemble the tacos, place a generous scoop of the roasted sweet potatoes on each tortilla. Top with diced avocado and a sprinkle of fresh cilantro.
- Squeeze fresh lime juice over the tacos for a zesty finish. The acidity from the lime balances the sweetness of the potatoes beautifully.
- Serve immediately while the tacos are warm. Enjoy them with your favorite salsa or hot sauce if you like an extra kick!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 6
- Fat g: 12
- Sugar g: 5
