Sweet potato tacos

Q: Can I use different vegetables in the filling?

Yes, this recipe is easy to adapt based on what you have on hand. Shredded lettuce adds a fresh crunch, sweetcorn brings a touch of sweetness, and sliced tomatoes work well alongside the other toppings. Feel free to make it your own; just keep in mind that any changes to the ingredients could affect the nutritional values of this recipe, including the protein content.

Q: How should I assemble sweet potato tacos?

Developed and tested in our kitchen, this is the assembly order our recipe team swears by: cabbage first, followed by avocado, beef mince, cottage cheese, cucumber, and spring onions. Starting with the cabbage creates a base that keeps the shell from going soggy, while the cottage cheese and beef mince in the middle keep everything anchored. Finish with the honey drizzle and chilli flakes just before serving.

Q: Why are my taco shells soft instead of crispy?

These taco shells are meant to be soft in the centre – like a classic taco – with crisp, golden edges from the cheese. If the edges aren’t crisping up, it usually comes down to three things: too much moisture in the sweet potato, shells that are too thick, or an oven that isn't fully preheated. Squeeze the grated sweet potato thoroughly before mixing, spread the mixture as thin and even as possible, and always let the oven come to full temperature before baking. A few extra minutes in the oven will also help if they need crisping up.

Experience the vibrant and bold flavours of our sweet potato tacos. This unique dish features tender yet slightly crisp sweet potato shells, providing a subtly sweet base for the savoury beef filling. Enjoy a mix of textures in every bite, from creamy avocado slices to crunchy cabbage and cucumber, all enhanced by a drizzle of honey and a sprinkle of chili flakes. Perfect for family meals or casual get-togethers, these tacos let everyone create their own delicious masterpiece, making each bite uniquely satisfying.

Ingredients

Sweet potato taco shells

Sweet potatoes	500 g
Eggs	2
Mozzarella, grated	100 g
Sweet paprika	1 tsp
Smoked paprika	½ tsp
Onion powder	1 tsp
Salt	2 tsp
Black pepper, to taste

Beef Filling

Ground beef	300 g
Olive oil	1 tbsp
Ground cumin	2 tsp
Ground coriander	2 tsp
Smoked paprika	2 tsp
Salt	1 tsp

Toppings

Cabbages, finely sliced	150 g
Avocado, sliced	1
Arla® Low Fat Natural Cottage Cheese	8 tbsp
Cucumber, diced	½
Spring onions, sliced	2
Runny honey	2 tsp
Chilli flakes, to taste

Method

Preheat the oven to 200°C (with fan).
Peel and grate 500g sweet potatoes. Mix with the 2 eggs, 100g grated mozzarella, 1 tsp paprika, 1 tsp onion powder, 2 tsp salt, and black pepper to taste in a bowl.
Divide the mixture into 8 portions across 2 baking trays lined with baking paper – 4 per tray – and shape into thin round taco shells.
Bake for 15-18 minutes, or until lightly golden.
Carefully loosen the taco shells from the baking paper using a spatula and allow them to cool slightly.
Meanwhile, heat 1 tbsp olive oil in a frying pan. Add 300g ground beef, 2 tsp cumin, 2 tsp coriander, 2 tsp paprika, and 1 tsp salt, and cook until browned. Season to taste with salt and pepper.
Fill the taco shells with 150g cabbage, 1 avocado, sliced, ground beef, 8 tbsp cottage cheese, 1/2 cucumber diced, and 2 spring onions sliced.
Drizzle with 2 tsp of honey and sprinkle with chili flakes before serving.