Sweet Potato Street Tacos




Inspired by Mexican street food, get your vegetarian on for this creamy, flavor filled street taco!

These little tortillas pack a little punch and are great on the go! If you’re a cheese lover, this one’s for you! You can spice it up with more heat or less heat - cheese it up with more or less - or potato it up with your taste preference - it’s all up to you! Great to cut up into several pieces for an appetizer, in half for the kids, or grab one just for yourself.

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Sweet Potato Street Tacos

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Prep Time
10 min
Total Time
25 min

INGREDIENTS

  • 2 med potatoes (I used 1 Japanese sweet potato and 1 baking potato, but feel free to use whatever potato you like)
  • 1 ½ cups of chihuahua Mexican cheese (or shredded vegan cheese)
  • ½ cup pepper jack cheese (or shredded vegan cheese)
  • 1 poblano pepper
  • 2 tablespoons salsa + extra for dipping (preference)
  • Pinch of sea salt and pepper
  • 5 small white corn tortillas
  • Dash of nut milk (if you desire)
  • Cooking spray

DIRECTIONS

Bring water to a boil, peel (if you like) and cut potatoes into small pieces and cook in the boiling water and cook until tender.

While the potatoes are cooking roast your poblano pepper. This is a crucial step that you don’t want to miss! It adds so much more depth to the flavor of this dish. I put mine in the toaster oven at 400 degrees and turned as each side cooked and charred. This process is usually complete by the time the potatoes are done cooking. Remove from cooking source and let cool slightly, peel off skin, and cut into thin slices.

Drain tender potatoes and place into a medium-sized mixing bowl. Mash potatoes and slightly let cool. When slightly cooled, add cheeses, salt, and pepper, sliced up poblano pepper, salsa. You may add a dash of milk if you want, but you want the mixture to be firm. The cheese and salsa are usually enough. Set aside, do not mix together yet.

Heat a large skillet on the stove over med heat, lay tortilla flat and slightly warm up. Just enough that they bend easily (usually a minute or so).

With clean hands mix up potato mixture, that’s right, with your hands! Mix until really mashed together!

Add enough mixture into each tortilla shell to make your taco! Fold over and in the newly sprayed pan, add the taco to the pan and let it cook until slightly golden on each side. The cheese will melt, and you will be left with a yummy, crunch of goodness!

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