Sweet Potato Taco Shells with Chili-Lime Beef & Avocado Crema
These Sweet Potato Taco Shells are crispy around the edges, tender in the center, and packed with smoky chili-lime beef and creamy avocado crema. Made with grated sweet potato, cheese, and a handful of simple seasonings, they’re a fun and flavorful twist on taco night.
These homemade taco shells are surprisingly simple to make and such a fun way to switch up your usual taco night. Baked until golden, they’re shaped while still warm and filled with chili-lime beef, avocado crema, or Cilantro Lime Crema and my pickled red onions. Top them with some Mango Pico De Gallo for the ultimate fresh flavor and texture.
Serve them alongside my Black Bean Salsa Dip or Cold Corn Salad to turn them into a full spread. And if you have extra sweet potatoes on hand, my Sheet Pan Sweet Potato Nachos and Air Fried Sweet Potato Chips are two more fun ways to use them.
How to Make
Add the grated sweet potato, eggs, Monterey Jack, smoked paprika, chili powder, cumin, garlic powder, salt, black pepper, and lime zest to a large bowl. Mix until well combined.
Divide the mixture into 6 equal portions on the prepared baking sheet. Use your hands or the back of a spoon to press each portion into a thin, even circle.
Bake until the shells are set and the edges are golden brown and slightly crisp. Let them rest for 3 minutes, then remove the shells from the baking sheet while they’re still warm and pliable. Place them in taco holders and allow them to cool for a few minutes so they hold their taco shape.
While the shells bake, cook the ground beef to a large skillet. Add the seasonings and water to the cooked beef. Stir until evenly coated and cook for another 1–2 minutes. Remove from the heat and stir in the lime juice.
Add the avocado, Greek yogurt, lime juice, cilantro, garlic powder, and salt to a blender or food processor. Blend until smooth and creamy, adding 1–2 tablespoons of water or milk as needed to reach your desired consistency.
Fill each sweet potato taco shell with chili-lime beef. Top with avocado-lime crema, pickled red onions, cotija, pico de gallo, fresh cilantro, and a squeeze of lime. Serve immediately!
Tips and Tricks
- Grate the sweet potato evenly. A box grater works perfectly here, the more evenly grated the sweet potato is, the more consistently the shells will bake. You can also use a food processor.
- Keep the shells thin. Press each portion into a thin, even 5–6-inch circle so the edges can get golden and slightly crisp without the center becoming too thick.
- Shape them while they’re warm. Let the shells rest for about 3 minutes after baking, then transfer them to taco holders while they’re still warm and pliable. Once they cool, they’ll hold their shape better.
- Don’t overcook the beef. Once the beef is browned, the seasonings only need another minute or two to become fragrant before adding the lime juice off the heat.
- Adjust the crema as needed. Start without extra liquid, then blend in water or milk 1 tablespoon at a time until it’s smooth and easy to drizzle.
How to Save and Store
Store the sweet potato taco shells, chili-lime beef, and avocado crema separately for the best results. Keep everything in airtight containers in the refrigerator for up to 3–4 days.
To reheat the shells, warm them in the oven or air fryer until heated through and slightly crisp again. Reheat the beef separately, then assemble just before serving. The avocado crema is best enjoyed within 1–2 days; press plastic wrap directly against the surface to help prevent browning.
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Sweet Potato Taco Shells with Chili-Lime Beef & Avocado Crema
Ingredients
Sweet Potato Taco Shells
- 2 ½ cups peeled and grated sweet potato
- 2 large eggs
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of ½ lime
Chili-Lime Beef
- 1 lb 93/7 lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water
- Juice of ½ lime
Avocado-Lime Crema
- 1 medium ripe avocado
- ½ cup plain Greek yogurt
- Juice of 1 lime
- 2 tablespoons fresh cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1-2 tbsp water (as needed)
For Serving
- Pickled red onions
- Crumbled cotija cheese (feta works too! )
- Pico de gallo
- Fresh cilantro
- Lime wedges
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Add the grated sweet potato, eggs, Monterey Jack, smoked paprika, chili powder, cumin, garlic powder, salt, black pepper, and lime zest to a large bowl. Mix until well combined.
- Divide the mixture into 6 equal portions on the prepared baking sheet. Use your hands or the back of a spoon to press each portion into a thin, even circle, about 5–6 inches wide.
- Bake for 18–22 minutes, or until the shells are set and the edges are golden brown and slightly crisp.
- Let them rest for 3 minutes, then carefully remove the shells from the baking sheet while they’re still warm and pliable. Place them in taco holders and allow them to cool for a few minutes so they hold their taco shape.
- While the shells bake, add the ground beef to a large skillet over medium-high heat. Cook, breaking it apart as it browns, until fully cooked.
- Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and water. Stir until the beef is evenly coated and cook for another 1–2 minutes. Remove from the heat and stir in the lime juice.
- Add the avocado, Greek yogurt, lime juice, cilantro, garlic powder, and salt to a blender or food processor. Blend until smooth and creamy, adding 1–2 tablespoons of water or milk as needed to reach your desired consistency.
- Assemble. Fill each sweet potato taco shell with chili-lime beef. Top with avocado-lime crema, pickled red onions, cotija, pico de gallo, fresh cilantro, and a squeeze of lime. Serve immediately!
Notes
- Monterey Jack can be swapped for cheddar or a Mexican-style cheese blend.
- No taco holder? Drape the warm shells over an oven-safe rack or place in the backside of a baking sheet or muffin tin to help them hold their shape.
- Thin the avocado crema with water or milk until it reaches your desired consistency.
- This recipe makes 6 generously filled tacos.
