Sweet Potato Tacos

garlic and jalapeno sweet potatoes, pico de gallo, avocado, charred corn tortillas

1706 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 600 | Category: Gluten-Free, Pescatarian, Vegetarian | Excellent Source of: Fiber, Potassium, Vitamin A, Vitamin C | Good Source of: Calcium, Iron, Protein


  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Spatula
  • - Tongs

What You Need:

  • - 2 tbsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - ¼ tsp Ground Cumin (optional)

What We Send:

  • - Avocado
  • - Corn Tortillas
  • - Jalapeno Pepper
  • - Minced Garlic
  • - Pico de Gallo
  • - Sweet Potato Spears

Wine Pairings by @grapefriend

RA Pinot Gris from Oregon’s amazing Willamette Valley will be full-bodied enough for the taco flings and provide a touch of sweet pear to balance the spice.

Beer Pairings

American Adjunct Lager, Chili Beer, Czech Pilsner

What To Do:

Sweet Potato Tacos - Step 1

1. Roughly dice the sweet potato spears (about ¼ to ½-inch pieces).

Sweet Potato Tacos - Step 2

2. In a large non-stick skillet over medium-high heat, add 2 tablespoons canola oil. When oil begins to shimmer add the sweet potatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the potatoes begin to brown and are becoming tender, about 6-8 minutes. Remove from heat. Stir in garlic and jalapeno. Salt and pepper to taste and sprinkle lightly with cumin from your home pantry if desired. Set aside.

Sweet Potato Tacos - Step 3

3. Cut the avocado in half, remove pit, scoop out the flesh and cut into 12 slices.

Sweet Potato Tacos - Step 4

4. Heat tortillas by placing directly over a gas burner or under a broiler until lightly charred on both sides.

To Serve:
Top each tortilla with sweet potatoes, pico de gallo and 2 slices of avocado.

Pro Tip:

Make this a crazy good breakfast by simply adding scrambled eggs!


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @TerrasKitchen and #ARecipeForRealLife.