These Savory Sweet Potato Poblano Mexican Street Tacos are a flavorful, crowd-pleasing option perfect for vegetarians and meat-eaters alike! Whether you’re cooking for Lent, feeding a gluten-free friend, or just love creative taco fillings, this recipe has you covered.
The Inspiration Behind These Tacos
During a road trip to Asheville, NC one Lent Friday, we stopped in Greenville, SC and discovered Tacozzini, a gem offering grilled fish and sweet potato tacos. With limited gluten-free and meatless options on the road, this meal was a win—and I knew I had to recreate it at home!
The Star Ingredient: Soyrizo (or Chorizo)
While I didn’t include it in the title, this recipe calls for Soyrizo—a flavorful, plant-based alternative to chorizo. But don’t worry, if you’re a fan of traditional Mexican chorizo, you can easily swap it in. These tacos work beautifully either way!
I first made these Sweet Potato Poblano Tacos for my son’s birthday celebration. He’s a Star Wars baby—born on May the 4th (yes, we say “May the 4th be with you!”)—but this party leaned more Cinco de Mayo than sci-fi. Our kitchen island was transformed into a full taco bar: Sweet Potato Poblano Tacos, Pork Carnitas, Chicken Tinga, plus fajitas, Spanish rice, refried beans, and salsas galore. It was a hit for both vegetarians and meat-lovers alike!
What Are The Main Ingredients in these Vegetarian Tacos?
Calling all taco lovers—this recipe was made for you. Whether you’re on the hunt for bold flavor, a vegetarian option that still satisfies, or just a delicious twist on taco night, these Sweet Potato Poblano Tacos deliver big.
Here’s what goes into this flavor-packed filling:
Soyrizo (or chorizo) – The real flavor bomb. Whether you go plant-based with soyrizo or stick with classic chorizo, this ingredient brings the heat, depth, and satisfying richness that make these tacos crave-worthy. Soyrizo is a fantastic gluten-free, vegetarian protein that doesn’t sacrifice taste.
Red sweet potatoes – Diced into 1 cm cubes for optimal tortilla filling. Smaller pieces prevent the dreaded taco fallout and let every bite feel balanced. I roast them until they’re nearly blackened, bringing out a deep, caramelized sweetness and smoky char.
Red onion – These tacos are definitely onion-forward, but in the best way. When caramelized, red onions develop a rich, savory-sweet flavor that complements the sweet potatoes beautifully.
Poblano pepper – Poblanos are my go-to for a mild, approachable heat. They add a subtle smokiness without overpowering the dish. Stir them in at the end for a fresh pop. If you’re craving more spice, feel free to swap in jalapeños or top with a spicy salsa (I’ll share my favorites below!).
Spices – A simple blend of cumin, ground coriander, sea salt, black pepper, and crushed garlic enhances the natural flavors without overshadowing them. Garlic especially brings depth and umami.
How to Dress Your Sweet Potato Tacos
Toppings make the taco, and with this flavorful sweet potato filling, the right add-ons take it to the next level. Here’s how I recommend finishing them off:
Best Salsas for Sweet Potato Tacos
We served three salsas at our taco bar, and two of them stole the show with these tacos:
Easy Mexican Chip Salsa – A classic option that pairs well with anything, though the other two shine best with this recipe.
Chile de Arbol Salsa – A spicy, creamy orange salsa with deep, earthy flavor. This one’s for the heat lovers!
Salsa de Aguacate – A smooth avocado-based salsa with a vibrant, fresh finish. It’s milder than the chile de árbol, so it’s great for balancing heat or keeping things kid-friendly.
Which Onions Work Best?
You might be surprised, but onions play a big role in building the perfect street taco. Here are my top three options:
Green onion – Mild and fresh, these add a pop of color and a subtle finish without competing with bolder flavors.
White onion (finely diced) – The most traditional choice for street tacos. It has a clean, sharp bite without overpowering the other flavors.
Pickled red onion – The acidity cuts through the richness of the sweet potatoes and soyrizo, adding brightness and balance.
Final Taco Toppings: Lime, Cilantro, and Queso Fresco
To finish off your sweet potato tacos, these three toppings add the perfect final touch:
Crumbled queso fresco – This mild, crumbly cheese adds a light creaminess and visual pop. While not essential, it makes the tacos more photogenic and adds that little something extra for your taste buds and your eyes.
Fresh lime juice – A little acidity can brighten the flavors, but if you’re already using pickled red onions, skip the lime to avoid over-acidifying the dish. If not, a quick squeeze adds a zingy balance to the rich, smoky filling.
Chopped cilantro – For me, cilantro is non-negotiable. Its bright, herbal notes are the perfect contrast to the deep flavors of roasted sweet potatoes and soyrizo. If you’re among the 4–14% who think cilantro tastes like soap, no judgment—just skip it.
What Type of Tortilla Should I Use?
Since this is a gluten-free taco recipe, I strongly recommend using corn tortillas—they’re traditional, flavorful, and naturally gluten-free. And let’s be honest, when was the last time you saw a true street taco served in a flour tortilla?
But here’s the key: don’t just grab them from the package and go. To make them pliable, flavorful, and taco-worthy, you need to heat them properly.
How to Heat Corn Tortillas:
- Heat a large skillet over high heat until it’s nearly smoking.
- Place your corn tortillas in the hot pan, one at a time, for 7–9 seconds per side.
- Stack the warmed tortillas and wrap them in a clean kitchen towel to retain heat and moisture. Use the top and bottom tortillas as “sacrifices” to keep the others warm and soft.
Trust me—this small step makes a big difference in both texture and taste!
Can I Use the Sweet Potato Poblano Mix for More Than Just Tacos?
Absolutely! While this recipe shines as a vegetarian taco filling, the Sweet Potato Poblano mixture is super versatile:
- Serve it as a hearty side dish alongside your favorite protein.
- Spoon it over rice or quinoa for a quick gluten-free burrito bowl.
- Add it to a breakfast scramble or use it in a quesadilla (with gluten-free tortillas, of course!).
If you come up with another creative way to use it, I’d love to hear about it in the comments!
Here Are Some Other Recipes Related to Sweet Potato Poblano Street Tacos
Savory Sweet Potato Poblano Mexican Street Tacos
Ingredients
Sweet Potato Chorizo Taco
- 10 Cups Sweet Potatoes- Cubed 1cm
- ¼ Cup Avocado Oil
- 2 Cups Red Onion- Slivered and Halved
- 1 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1-1/2 tsp Himalayan Pink Salt
- 1 Cup Poblano Pepper- Roughly Chopped
- 2 tsp Crushed Garlic
- 18 oz Chorizo or Soyrizo
- 2 Tbsp Honey
Accompaniments-
- Corn Tortillas
- Limes
- Green Onions
- Pickled Red Onions
- Cilantro
- Queso Fresco
- Salsa Verde
Instructions
- In a large pot, fill half with water and bring to a raging boil. Pour in the sweet potatoes and cook for 7 minutes. Strain and rinse under cold water to stop the cooking process.
- In a large pan, add the Avocado Oil and heat the pan on high heat for a minute. Add the sweet potatoes and toss them around in the oil. Then add the salt, ground coriander, ground cumin, and red onions. Leave the heat on high until the bottom of the sweet potatoes start to carmelize.
- Mix around, then add the garlic, poblano pepper, and chorizo. Fold everything together until it’s equally distributed. Cover the pan and let it cook for approximately a minute and a half. Reduce your temperature to medium, flip the sweet potatoes as much as possible to caramelize other sides and continue cooking for another minute.
- Remove the pan from the heat and gently transfer the contents to a serving bowl.
- Fill up your corn tortilla, garnish and serve.
Recipe sounds good, but, what is Poblano pepper, please? I live in UK.
Hi Lorna,
A poblano pepper is a larger, mild pepper. Doing a quick google search, can you easily find Padron Peppers? It seems like that might be comparable. Poblanos usually have just a hint of spiciness to them. And if it comes to a last resort, I use a can of diced chilis and maybe a red pepper for some crispness for the texture! Let me know if this helps!