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spicy sweet potato steak tacos

Sweet Potato Chipotle Steak Tacos

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Grill pan or outdoor grill
  • 1 large skillet or sheet pan
  • 1 Cutting board
  • 1 Chef's knife
  • 2 Mixing bowl
  • 1 small blender or food processor
  • 1 Tongs
  • 1 measuring cup
  • 1 Measuring spoons
  • 1 aluminum foil sheet

Ingredients
  

  • 1 1/4 pound flank steak
  • 2 large sweet potatoes peeled and 1/2-inch diced
  • 2 tablespoon olive oil divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 chipotle peppers in adobo minced
  • 2 tablespoon adobo sauce
  • 2 tablespoon fresh lime juice
  • 2 clove garlic minced
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • 8 small corn tortillas warmed
  • 1/3 cup red onion finely diced
  • 1 avocado sliced
  • 1/3 cup cotija cheese crumbled
  • 1/2 cup sour cream
  • 1 lime cut into wedges

Instructions
 

  • Pat the flank steak dry and place it in a bowl with chipotle peppers, adobo sauce, lime juice, garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and half the cilantro, then toss to coat and marinate for 10 to 20 minutes.
  • Toss the diced sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, 1/4 teaspoon salt, and black pepper until evenly coated.
  • Heat a large skillet over medium-high and roast the sweet potatoes for 12 to 15 minutes, stirring occasionally, until tender and caramelized, or spread on a sheet pan and roast at 425°F for 18 to 22 minutes.
  • Preheat a grill pan or outdoor grill to medium-high heat while the sweet potatoes cook.
  • Grill the marinated steak for 3 to 5 minutes per side for medium-rare or until desired doneness.
  • Transfer the steak to a cutting board, tent loosely with foil, and rest for 5 minutes.
  • Warm the corn tortillas in a dry skillet or directly over a low flame until pliable and lightly charred.
  • Slice the rested steak thinly against the grain into bite-size strips.
  • Assemble tacos by layering sweet potatoes, sliced steak, avocado, red onion, cotija, and a sprinkle of cilantro in each tortilla.
  • Stir the sour cream with a squeeze of lime and a pinch of salt, drizzle over tacos, and serve with lime wedges.

Notes

For best flavor, marinate the steak up to 2 hours if time allows, but avoid overnight to prevent the acid from over-tenderizing the meat. If using thicker cuts like skirt or hanger, adjust grilling time and rest longer to keep juices in. Roast sweet potatoes on a preheated sheet pan for extra browning, and cut them uniformly for even cooking. Warm tortillas just before serving and keep them wrapped in a towel to stay soft. Control heat by varying the amount of chipotle and adobo, and swap sour cream for Greek yogurt or make a quick crema by thinning with water. Leftover steak and sweet potatoes are excellent in breakfast hash or bowls the next day.
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