I’m not gonna lie. This dinner was inspired by the Project Recipe crunchy black bean tacos I made last fall. It was those crunchy corn tortilla shells that still haunt my dreams sometimes. When you buy hard taco shells at the grocery store or get hard tacos from a restaurant, they never taste like those did. Crunchy, hot and kinda greasy (in the best way possible).
I was thinking about what else would be tasty in hard tacos. I regularly make the sweet potato quesadillas from Animal Vegetable Miracle, with sweet potatoes, spices and soft cheese. So why not put them in a hard shell taco? Makes sense to me.
They were really good actually. But here’s the thing. You remember how I’m trying to clean out the freezer? Well, I had a partial package of corn tortillas in the freezer that I used to make these. Good deal, getting that out the way. But these tortillas, maybe because they have been frozen and thawed, weren’t as pliable as fresh ones. They cracked and broke in half about half way through the frying, which made the difficult task of turning the tacos over without losing the insides even more difficult.
They were messy but really really tasty. Aren’t tacos supposed to be messy anyway?
Here’s the recipe:
Sweet Potato and Goat Cheese Tacos (makes 4 tacos)
- 2 medium sweet potatoes
- 1 Tb extra virgin olive oil
- 1 Tb taco seasoning
- 4 – 6″ corn tortillas
- 4 oz. goat cheese
- 1 Tb coconut oil
- half an avocado, sliced, for serving
Peel and dice the sweet potatoes into 1/2 inch dice. Toss with olive oil and taco seasoning and bake at 375 for about 20-25 minutes until they’re soft and browning on the edges. Heat the coconut oil in a large skillet on medium high heat. Smear the goat cheese down the middle of each tortilla and fill with the roasted sweet potatoes. Gently fold the tortilla in half and place in the skillet. Fry the tacos for about 4 minutes per side until the tortillas get hard and golden brown. Gently flip the tacos over with a spatula. This is probably the hardest part. Fry on the other side until the shells are done. Serve with avocado slices and EAT immediately.
You could easily sub cotija cheese (the Mexican white cheese) for the goat cheese, or even feta. I just happen to have goat cheese. Two tacos each was plenty for two people (we also had a side of roasted cauliflower). Sweet potatoes are a good source of fiber (and beta carotene) so they’re super filing. You’ll be surprised at how full you’ll be after only two tacos. This dinner was done in about 30 minutes total, so it’s perfect for weeknights, or better yet, Meatless Monday. You can even roast the sweet potatoes a day ahead to save even more time. They won’t be as crisp on the edges, but once they’re in the taco, it doesn’t matter anyway.