Roasted Sweet Potato and Poblano Tacos with Warm Pineapple Salsa

These vegetarian tacos take all the bold, smoky-sweet flavors of classic al pastor and swap the pork for roasted sweet potatoes and poblano peppers. The veggies are tossed with cumin, oregano and a Southwest spice blend, then roasted until tender and lightly charred. A warm pineapple salsa, quick-pickled red onion and jalapeño and a drizzle of hot sauce crema bring the whole thing together.

Stack everything into warm flour tortillas, finish with fresh cilantro and a squeeze of lime and you’ve got a vibrant, satisfying dinner that comes together in about 35 minutes. Perfect for taco night any day of the week.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces (peel first if desired). Core, deseed and cut poblano into ½-inch pieces. Thinly slice jalapeño into rounds, removing ribs and seeds if you prefer less heat. Quarter and peel the red onion; thinly slice one quarter (save the rest for another use). Mince garlic. Chop cilantro leaves and stems. Zest and quarter the lime.
2. On a baking sheet, toss sweet potatoes and poblano with a large drizzle of olive oil. Season with salt, pepper, Southwest spice blend, oregano and half the cumin (reserve the rest). Roast on the top rack until tender and lightly charred, 20-25 minutes.
3. Meanwhile, in a small microwave-safe bowl, combine red wine vinegar, sugar, salt and pepper. Stir in the sliced onion and jalapeño. Cover the bowl with plastic wrap and microwave for 1 minute. Remove plastic wrap and set aside, stirring occasionally, until ready to serve.
4. Drain the pineapple. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the pineapple, garlic, lime zest, remaining cumin and a pinch of salt. Cook, stirring, until the pineapple is browned, 2-3 minutes. Remove from heat.
5. In a small bowl, combine sour cream and hot sauce to taste; season with salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the roasted vegetables, warm pineapple salsa, pickled veggies and crema among the tortillas. Garnish with cilantro and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or directly over a gas flame for best texture.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat veggies in the oven or microwave and assemble fresh.

Can I make this vegan?

Yes, substitute the sour cream with a plant-based alternative or use a cashew crema. The rest of the recipe is already vegan.