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 Protein 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 whey protein Southwest-style ranch. This super-charged 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 Protein products here.
- PREP TIME:
- 20 minutes
- Total TIME:
- 35 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 Southwest Protein 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 Southwest Protein 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?
If you live in North America, you might see signs for “sweet potatoes,” “yams,” or both at your grocery store. So, which should you use? Well, unless you’re at a specialty international market, what’s labeled a sweet potato or a yam is probably the same thing. In reality, they’re totally different.
True yams have a rough, dark brown skin. They’re starchy and dry inside and are typically boiled. These are uncommon in most domestic supermarkets. Sweet potatoes, on the other hand, have a smooth, thin skin that’s usually red or tan. They’re much softer when cooked, and can be bright orange, white, or purple inside. They’re frequently roasted, but can also be boiled, mashed, or baked.
Why the Confusion?
In the mid-20th century, North American sweet potatoes were mostly the firmer, yellow variety. When the soft, orange type was introduced, they were called “yams” (after the African word nyami) to distinguish them. The name stuck, sort of.
The USDA actually requires stores to include the words “sweet potato” if “yam” is used, but many stores just go with the shorter name. Bottom line: if it has a smooth, reddish skin, you’ve got a sweet potato on your hands.
If you’re curious to try a true yam, look for a market that specializes in African, Caribbean, or Asian cuisine. But for this recipe, we recommend sticking with a sweet potato.
