Sweet Potato and Spinach Chicken Tacos

Sweet Potato and Spinach Chicken Tacos
Photo Credit: Peter Papoulakos.
Summary

Unexpected taco fillings are all the rage on the food truck scene. Make these rich and savory versions at home!

  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 255

  • Total Fat 10g
    • Saturated Fat 2g
  • Cholesterol 35mg
  • Sodium 190mg
  • Total Carbohydrate 28g
    • Dietary Fiber 7g
    • Total Sugars 4g
  • Protein 18g
  • Potassium 1310mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein, 1/2 Fat

Ingredients

Ingredients

  • olive oil
    1 1/2 tbsp
  • garlic (minced)
    1 clove
  • baby spinach
    24 oz
  • large sweet potato (8-ounce, peeled and diced)
    1
  • cumin
    1/4 tsp
  • black pepper
    1/4 tsp
  • water
    4 tbsp
  • cooked chicken (shredded)
    1 cup
  • corn tortillas (6-inch each, heated)
    4
  • light sour cream
    4 tsp
  • pico de gallo (purchased)
    1/2 cup
Directions

Directions

  1. 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.

  2. 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.

  3. Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.

  4. 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.

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