No joke, we have tacos at least once a week in our house. I think “tacos” actually make up one of the four food groups for our kids. We try and mix up “taco night”, but my kid’s favorite is for sure the old school beef, cheese, and of course the crunchy shells. The tacos I grew up eating. While my favorite are these sweet potato & mushroom tacos.
I’m trying, and I mean really trying, to convince my kids to sprinkle in a few veggies into their crunchy shells, and every now and then go completely vegetarian. We’re getting closer. The older kids are a little more “open” than the younger two. But we’re getting there.
So when I was trying to come up with a “veggie” taco we’d all love (and that I’d feel good about)I tried using ingredients we all loved. My kids are crazy about sweet potatoes and I’m personally obsessed with mushrooms, so I was hoping it would be a hit.
For the base, I started off with a little smoky and sweet, I used sweet potatoes covered with a little cumin, chili powder & smoked paprika and then roasted them in a cast-iron skillet with really high heat along with a few chilis. They got all crunchy and crispy around the edges, but still super sweet and creamy in the middle. And to cut some of the “sweetness” I add a generous squeeze of lime, which I love to give a good sear to as well on the cast iron skillet.
Then I chopped up a big batch of mushrooms and seared them on over really high heat along with some red onion and garlic until they were crispy and meaty. I like to cut the mushrooms up into little “cubes” (versus slicing them like I typically do) to create a more “meaty” texture.
The combination of the meaty mushrooms and the creamy crispy potatoes creates a filling that’s earthy and satisfying gives you all that taco flavor you want.
I used the Siete grain-free tortillas, but any tortilla shell you love would work. For a little crunch, I added probably my favorite taco topping, sliced radishes. They give such a great crunch, more importantly, a little spicy kick. Then of course no taco is complete without a handful of cilantro, avocado, an extra squeeze of lime, and a sprinkle of salt.
I mean, what’s not to love. It’s smoky, sweet, spicy, creamy, and crunchy. All of the things you’ve come to love about tacos. Now if I can just convince Frankie to give them a try 😉
- 4 tbsp of olive oil
- 2 large sweet potatoes, peeled and chopped into small cubes
- 1 jalapeno, sliced
- 1 tsp of cumin
- 1 tsp of chili powder
- ¼ tsp of smoked paprika
- 1 # of baby Portabella mushrooms (or any mushrooms), chopped into ½ inch pieces
- ¼ of a red onion, chopped
- 4-6 radishes, sliced thin
- 2 limes
- a handful of chopped cilantro
- salt and pepper to taste
- 4-6 tortillas of your choice (I used Siete ortillas, but any tortillas you like would work)
- Preheat your oven to 450 degrees
- In a cast-iron skillet add 2 tbsp of olive oil, the cubed sweet potatoes, cumin, paprika, chili powder, and a sprinkle of salt and pepper. Toss to combine. Place in the oven and roast for 30 minutes. Remove, toss again and add the sliced jalapenos. Return the skillet to the oven and roast for an additional 15 minutes, or until potatoes are golden brown and almost "crispy". Remove from the heat and squeeze the juice of one lime over the potatoes and set aside.
- Meanwhile, place another cast iron skillet (or pan of your choice) on the stove over medium/high heat and add the remaining 2 tbsp of olive oil. Once the oil is "hot", add the chopped mushrooms and red onion (you're looking for a "sizzle" when you add the mushrooms). Toss once and then allow the mushrooms to "sear" (when cooking with mushrooms, it's best to leave them alone as much as possible. When you continually toss them they don't "brown" and instead sort of steam. Just let them be. Give them one big toss, in the beginning, to make sure they're coated with oil, and then let them be). Continue to cook for 3-5 minutes over medium/high heat until mushrooms are beautifully seared. Then toss with a sprinkle of salt/pepper and a handful of chopped cilantro. Set aside.
- To assemble your tacos. In a dry skillet, heat your tortilla shell on both sides until golden brown, then add a scoop of the sweet potatoes (about ¼ cup) and a scoop of mushrooms (a few tbsps). Then top with your choice of sliced radishes, avocado, and cilantro. For an extra touch add a squeeze of fresh lime and a sprinkle of course sea salt. Serve and enjoy!
For more taco inspiration be sure to check out our black bean and sweet potato taco (whose photos are from some of my earlier blogging days, and so fun to see the change), and our Southwest quinoa bowl.