Sweet Potato Tacos With Lime Slaw – Bright, Satisfying, and Weeknight-Friendly

Sweet potato tacos are the kind of meal that makes everyone at the table happy. They’re colorful, filling, and full of flavor without being heavy. The roasted sweet potatoes bring warm, caramelized edges that pair beautifully with cool, crunchy lime slaw.

Add a creamy sauce and a little heat, and you’ve got a taco that feels both fresh and comforting. This is an easy weeknight recipe that also works for guests because it looks great and tastes even better.

What Makes This Special

These tacos bring together bold contrasts: sweet, tangy, creamy, and spicy. The roasted sweet potatoes are seasoned simply but roasted hot for crispy edges and tender centers.

The lime slaw is punchy and bright, adding crunch that balances the softness of the potatoes.

It’s also highly flexible. You can keep it vegan, add cheese, or throw on a protein if you want. The ingredients are affordable and easy to find, and the whole meal comes together in about 35 minutes.

That makes it a great go-to for busy nights or casual gatherings.

What You’ll Need

• For the roasted sweet potatoes:
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the lime slaw:
  • 3 cups shredded cabbage (green, red, or a mix)
  • 1/3 cup shredded carrot (optional but nice for color)
  • 1/4 cup chopped fresh cilantro
  • 1–2 green onions, thinly sliced
  • 1 large lime, zested and juiced (about 2–3 tablespoons juice)
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon kosher salt, plus more to taste
• For the creamy sauce:
  • 1/2 cup sour cream or plain Greek yogurt (or vegan alternative)
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce or a pinch of cayenne (to taste)
  • Pinch of salt
• For serving:
  • 8–10 small corn or flour tortillas
  • 1 avocado, sliced or diced
  • Crumbled queso fresco, feta, or vegan cheese (optional)
  • Hot sauce or salsa (optional)
  • Lime wedges

How to Make It

1. Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.
2. Season the sweet potatoes. Toss the cubes with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast until caramelized. Bake for 22–28 minutes, flipping once halfway.

   You want browned edges and fork-tender centers.

4. Make the lime slaw. In a large bowl, combine cabbage, carrot, cilantro, and green onions. In a small bowl, whisk lime juice, lime zest, olive oil, honey or maple, and salt. Toss with the vegetables and let it sit for at least 10 minutes to soften slightly.
5. Stir together the sauce. Mix sour cream or yogurt with lime juice, hot sauce, and a pinch of salt.

   Adjust heat level to taste.

6. Warm the tortillas. Heat a dry skillet over medium. Warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean towel.
7. Assemble the tacos. Add a scoop of roasted sweet potatoes to each tortilla.

   Top with lime slaw, avocado, a drizzle of the creamy sauce, and cheese if using. Add hot sauce and a squeeze of lime.

8. Serve right away. Tacos are best when the potatoes are hot and the slaw is crisp.

How to Store

• Roasted sweet potatoes: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer to bring back crisp edges.
• Lime slaw: Keeps well for 2–3 days.

  It will soften over time; add a pinch of salt and a squeeze of lime to refresh.

• Creamy sauce: Store in a jar for up to 5 days. Stir before using.
• Tortillas: Keep sealed at room temperature if using soon, or refrigerate after opening according to package directions. Warm before serving.
• Assembly tip: Store components separately and build tacos just before eating to keep textures sharp.

Benefits of This Recipe

• Balanced and satisfying: Complex carbs from sweet potatoes, fiber from cabbage, and protein if you use Greek yogurt or add beans or cheese.
• Budget-friendly: Uses staple ingredients that are easy to scale up for crowds.
• Flexible diets: Simple swaps make it vegan, dairy-free, or gluten-free.
• Quick and realistic: Minimal prep, hands-off roasting, and a fast slaw.
• Meal-prep friendly: Components hold well, making lunch assembly easy.

Pitfalls to Watch Out For

• Overcrowding the pan: If the sweet potatoes are piled up, they steam instead of roast.

  Use two pans if needed.

• Undersalting: Sweet potatoes need enough salt to balance their natural sweetness. Taste and adjust.
• Skipping the lime zest: The zest adds bright flavor without more acidity. It makes the slaw pop.
• Cold tortillas: Warm tortillas prevent tearing and improve flavor and texture.
• Watery slaw: If making ahead, keep dressing separate and toss just before serving to avoid excess liquid.

Alternatives

• Spice variations: Try taco seasoning, chipotle powder for smokiness, or a pinch of cinnamon for warmth.
• Protein add-ins: Black beans, crispy chickpeas, grilled chicken, or sautéed shrimp all work well.
• Different slaws: Use thinly sliced fennel, radish, or apple.

  Swap cilantro for mint or parsley if you prefer.

• Sauces: Avocado crema, chipotle mayo, or a garlicky tahini sauce are great alternatives.
• Tortilla swap: Use grain-free tortillas, butter lettuce leaves, or small pita for a different twist.

FAQ

Can I make this vegan?

Yes. Use a plant-based yogurt for the sauce or blend avocado with lime and a pinch of salt. Skip the cheese or use a vegan crumble.

How do I make the potatoes extra crispy?

Cut them into evenly sized cubes, roast at 425°F, don’t overcrowd the pan, and flip once.

For more crisp, add 1 teaspoon cornstarch with the spices before roasting.

Can I use pre-shredded slaw mix?

Absolutely. It saves time and works well. Fresh lime zest and juice will still bring the brightness you want.

What if I only have flour tortillas?

Use them.

Flour tortillas are soft and pliable and work great here. Warm them well to get a little char and better flavor.

Are leftovers good for lunch?

Definitely. Store components separately and assemble right before eating.

Reheat the potatoes for the best texture.

Can I roast the potatoes in an air fryer?

Yes. Cook at 390–400°F for 12–16 minutes, shaking halfway. Keep the basket in a single layer for good browning.

What can I use instead of cilantro?

Try parsley, chives, or thinly sliced green onions.

If you like a little anise flavor, a small amount of dill works too.

How spicy are these tacos?

They’re mild by default. Increase heat with more chili powder, a dash of cayenne, or a spicier hot sauce.

Can I prep this ahead for a party?

Yes. Roast the potatoes and make the sauce a day ahead.

Keep the slaw undressed until 30 minutes before serving, and warm tortillas right before guests arrive.

What sides go well with these tacos?

Try black beans, grilled corn, Mexican rice, or a simple tomato and cucumber salad. Chips and salsa or guacamole are always welcome too.

Wrapping Up

Sweet Potato Tacos with Lime Slaw are bright, hearty, and easy to love. With a short ingredient list and quick steps, they’re perfect for busy nights but special enough for company.

Keep the base as written, then tweak spices, sauces, and toppings to fit your mood. Once you try them, they’ll likely join your regular dinner rotation.