Southwest Beef Tacos with Crispy Sweet Potato Shells

Shake up taco night with crispy homemade sweet potato tortillas and fresh, protein-packed ingredients. With most tacos, the tortilla is an afterthought. This recipe skips the flour vs. corn debate and makes sweet potatoes the star. Just mix grated sweet potato, shredded mozzarella, and egg. Scoop out tortilla-sized portions and pop them in the oven. Out come crispy, cheesy taco shells ready to fill.

Our Power Southwest Chopped Salad Kit gets layered on next. Pre-washed and chopped, this salad kit delivers romaine, kale, and red cabbage mixed with pepitas and carrot. It’s all drizzled with a zesty Southwest-style ranch made with whey protein. This supercharged salad kit has 20 grams of protein and is an excellent source of folate and vitamins A and K. Add fresh avocado, sprinkle on chickpea tortilla chips for extra crunch, and you’ve got a new go-to taco.

Find all of our Power products with added protein.

Total TIME:
35 minutes

Prep Time:
20 minutes

SERVINGS:
4–5 tacos

Ingredients

For the shells

1 large sweet potato, peeled and finely grated
½ cup shredded mozzarella
1 large egg
¼ teaspoon each garlic powder and smoked paprika
Salt and black pepper, to taste

For the filling

½ pound ground beef
1 tablespoon taco seasoning
1 Taylor Farms Power Southwest Chopped Salad Kit
1 avocado, sliced

Directions

Preheat the oven to 400°F and line a baking sheet with parchment. Mix the grated sweet potato, mozzarella, egg, and seasonings. Divide into 4–5 scoops on the baking sheet and press each into a thin, even circle.
Bake for 15–18 minutes, until golden with crisp edges. While the shells are still warm, gently fold them into taco shapes. (Resting them between the cups of an upside-down muffin tin helps them hold their shape as they cool.)
Meanwhile, brown the ground beef in a skillet over medium heat, breaking it up as it cooks.
Drain any excess fat, add the taco seasoning and 2 tablespoons of water, and stir until the beef is evenly coated.
Assemble the Power Southwest Salad Kit with its dressing and toppings, setting the tortilla strips aside.
Fill each shell with seasoned beef and a generous spoonful of salad. Finish with avocado and the reserved tortilla strips. Serve immediately for the crispiest shells.

Sweet Potatoes vs. Yams — What’s the Difference?

Sweet potatoes and yams are two different vegetables, but their names are sometimes used interchangeably in grocery stores. Knowing the difference can help you choose the right ingredient for your recipe.

Sweet potatoes have relatively smooth, thin skin and come in several colours, including orange, white, and purple. Orange-fleshed varieties are soft and creamy when cooked, making them a great choice for roasting, mashing, and these crispy taco shells.

True yams have rough, bark-like skin and are typically starchier and drier than sweet potatoes. Their flesh can be white, purple, or reddish, depending on the variety. They’re more commonly found in African, Caribbean, and Asian grocery stores than in conventional supermarkets.

Which Should You Use for This Recipe?

For these crispy taco shells, choose a sweet potato. Look for one with smooth skin and firm flesh. Orange-fleshed sweet potatoes work particularly well because they become tender and slightly sweet when baked.