Tacos are one of my favorite summer quick fixes. They don’t have to be complicated and they’re not too heavy. Fresh toppings keep the meal light and summery, and allow for personalization. For these Sweet Potato Tacos I made a quick sweet potato and black bean hash, then topped the tacos with an insanely light and fresh lime crema. Okay, so it’s not actually Mexican crema, but it’s a lime flavored sour cream that you can substitute for real crema if your grocery store doesn’t carry a large selection of Hispanic ingredients. At any rate, the lime crema is what really makes these Sweet Potato Tacos special and I found it so irresistible that I had a hard time not licking it off the spoon. It’s so goooood.
Sweet Potato Tacos with Lime Crema
These light and refreshing Sweet Potato Tacos are filled with a simple sweet potato and black bean hash, then topped with a tangy lime crema.
- 8 oz. tub sour cream or crema $1.59
- 1 fresh lime $0.33
- 1/4 tsp salt $0.02
- 1 clove garlic $0.08
- 1 Tbsp olive oil $0.16
- 2 cloves garlic $0.32
- 1.25 lbs. sweet potato $1.59
- 15 oz. can black beans $1.19
- 1 tsp cumin $0.10
- Salt and Pepper to taste $0.05
- 2 green onions $0.19
- 1/4 bunch fresh cilantro (optional) $0.25
- 8 small (taco sized) tortillas $1.15
Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the garlic and about 1 tsp of the zest to the sour cream, along with 1/4 tsp salt and about 1 tsp of the lime juice. Stir the ingredients to combine then refrigerate until ready to use.
Peel the sweet potatoes, then cut them into small cubes (about 1/4 to 1/2 inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry.
Meanwhile, drain and rinse the black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.
Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced green onions into the skillet. Add the cilantro to the skillet if desired, or use it to top each taco.
Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.
Sweet Potato Tacos with Lime Crema
Step by Step Photos
Make the lime crema first so the flavors have time to blend. Mince one clove of garlic and use a zester or a small holed cheese grater to remove the thin layer of green zest from the lime. Add 1 tsp of the zest and about 1 tsp of the lime juice to the sour cream, along with the minced garlic and 1/4 tsp salt. Stir the ingredients to combine, then refrigerate the crema until you’re ready to use it.
I used two small sweet potatoes, which weighed about 1.25 lbs. total. You don’t have to get that exact weight, but anything within about 1/4 lb. should be fine.
Peel the sweet potatoes, then dice them into small cubes, about 1/4 to 1/2 inch wide. The small shape helps them cook faster and makes the tacos easier to eat.
Heat a large skillet over medium flame, then add 1 Tbsp olive oil and 2 cloves of minced garlic. Sauté for one minute or just until the garlic becomes nice and fragrant.
Add the diced sweet potatoes along with a couple tablespoons of water. Sauté the sweet potatoes until they become tender and just begin to fall apart a bit. Add a little water as you go if the skillet becomes dry. The water generates steam, which will help soften the potatoes. You really want to make sure the sweet potatoes are tender at this point because a crunchy sweet potato can kind of kill the taco. So, test a few cubes to make sure. It took me about 6-8 minutes to get them soft.
While the sweet potatoes are cooking, drain and rinse one 15oz. can of black beans. Once the potatoes are soft, add the black beans, 1 tsp of cumin, and salt and pepper to taste. Sauté the skillet for a few minutes more, or just until the beans are heated through.
Slice two green onions and roughly chop 1/4 bunch of cilantro. Fold the green onions into the sweet potato has and sprinkle the cilantro on top, if desired.
Whether you’re using flour or corn tortillas, I find that you get a lot more flavor and strength (to hold all those delicious fillings) if you toast the tortillas in a dry skillet first. Just enough to get a little brown color on each side. Smear a little lime crema down the center of the tortilla.
Add a little scoop of the sweet potato hash and a sprinkle of the chopped cilantro.
That lime crema is the stuff dreams are made of.