Sweet Potato and Spinach Chicken Tacos
Summary
Unexpected taco fillings are all the rage on the food truck scene. Make these rich and savory versions at home!
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- Prep time
- 5 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 taco
Ingredients
Ingredients
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olive oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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garlic (minced)
- 1 clove
- 1 clove
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baby spinach
- 24 oz
- 680 g
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large sweet potato (peeled and diced)
- 1 (about 8 oz)
- 1 (about 8 oz)
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cumin
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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water
- 4 tbsp
- 4 tbsp
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cooked shredded chicken
- 1 cup
- 1 cup
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6-inch corn tortillas (warmed)
- 4
- 4
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light sour cream
- 4 tsp
- 4 tsp
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pico de gallo or salsa
- 1/2 cup
- 1/2 cup
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Directions
Directions
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In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes.
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Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes.
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Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.
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Fill each tortilla with 1/4 of the chicken and sweet potato mixture. Top with 1 Tsp. of sour cream and 2 Tbsp. of pico de gallo.