Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn and Roasted Sweet Potato Tacos

Course Entree, Main Dish
Cuisine Mexican
Servings 4


  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • sea salt
  • black pepper


  • Preheat oven to 180C.
  • Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  • Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  • Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  • Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  • Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  • Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  • Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  • Nutrition
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