Sweet Potato, Mushroom and Chile Tacos


Loaded sweet potato tacos with mushrooms and chiles topped with a red cabbage slaw and fire roasted salsa. The ultimate veggie filled taco even meat lovers will enjoy. I absolutely love tacos because they are quick, easy and can be stuffed with almost anything. The sweet potatoes add a hint of sweetness while the mushrooms add that meaty component we all love. Best of all the cabbage slaw is that crunchy fresh bite in between the fire roasted salsa that brings a hint of acid and spice.

Tortillas are the key to a great taco. I love to make my own when I have the time but when I am not able to Siete foods tortillas are my go to. They are gluten free, have amazing taste and texture. Make sure that anytime you make tacos you heat up your tortillas on an open flame. The char adds a depth of flavor that adds another delish layer to the tacos.

Sweet Potato, Mushroom and Chile Tacos
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
Hearty and delicious loaded veggie tacos, topped with a crunchy cabbage slaw and fire roasted salsa.
  • Potatoes and Mushrooms
  • 3 large Sweet potatoes cubed
  • 1 large poblano cut into chunks
  • ½ red onion cut into chunks
  • 2 large portobellos cut into chunks
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp coriander
  • 1 tbsp maple syrup
  • 1 tsp dried oregano
  • 1 tbsp salt
  • 1 tsp cayenne
  • 2-3 tbsp avocado oil
  • 2 cups shaved Red Cabbage
  • ½ cup black beans – rinsed
  • ½ cup grilled corn
  • ¼ cup cilantro chopped
  • ¼ cup thin sliced red onions
  • 1 cup Jicama (peeled and julienned)
  • 1 tsp Red wine vinegar
  • 1 tbsp lime juice
  • 1 tsp sea salt
  • ½ cup olive oil
  • 2 lbs tomatoes or 1 can diced fire roasted tomatoes
  • 2 garlic cloves peeled
  • 1 bunch cilantro include stems
  • 1 bunch green onion grilled
  • ½ jalapeno
  • ½ white onion grilled
  • 1 poblano pepper
  • 1 tea cumin
  • 1 tea kosher salt/ more to taste
  • 1 tea red wine vinegar
  1. Roast the sweet potatoes and mushrooms: Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper. Toss the prepared sweet potatoes, poblano, onion, mushrooms, spices, maple syrup and avocado oil. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the mixture is tender and caramelizing at the edges
  2. Place all ingredients in a bowl toss and set aside. Allow to sit at least 30 minutes to allow flavors to mix.
  3. Preheat gas brill or broiler. Place tomatoes, peppers and onions on grill, let them blister and begin to blacken/char.
  4. Peel the peppers and remove the seeds.
  5. Place all ingredients in blender mix well. Serve cold or room temperature
  6. Serving
  7. white or yellow corn tortillas heated on BBQ or stovetop to char outsides
  8. Avocados sliced
  9. Limes
  10. To Assemble: warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm. Place slaw down the middle of each tortilla, then top with some sweet potato mixture and fire roasted salsa. Garnish with avocado, cilantro and lime. Repeat with remaining tortillas and serve.

If you make this recipe please rate/comment below. I would love to hear from you!