Sticky Hoisin Sweet Potato and Mushroom Tacos with Pickled Radishes and Sriracha Cream

If you’re craving a taco night with a twist, these sticky hoisin sweet potato and mushroom tacos are just the thing. Roasted sweet potatoes and tender mushrooms are glazed in a sweet and savory hoisin sauce, then piled into warm flour tortillas with crunchy pickled radishes, crispy fried onions and a drizzle of creamy sriracha sauce. Every bite is a balance of textures and flavors-sweet, tangy, spicy and crunchy.

This recipe comes together quickly, making it perfect for a weeknight dinner. The pickled radishes add a bright, tangy pop that cuts through the richness, while the sriracha cream brings a subtle heat. Serve these tacos with extra lime wedges for squeezing over the top.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into 1/2-inch cubes. Slice the bell pepper into thin strips. Quarter the mushrooms.
3. On the prepared baking sheet, toss the sweet potato, bell pepper and mushrooms with 1 teaspoon of cooking oil, salt and black pepper. Spread in an even layer and roast for 20 minutes, until tender and lightly browned.
4. While the vegetables roast, make the pickled radishes: Thinly slice the radishes. In a small bowl, combine the radish slices with the juice of half the lime, 1 teaspoon sugar and a pinch of salt. Stir and set aside to quick-pickle.
5. Prepare the sriracha cream: In a small bowl, mix together the sour cream, mayonnaise and sriracha. Squeeze in the remaining lime juice and stir until smooth. Season with salt to taste.
6. In a small skillet, toast the sesame seeds over medium heat until fragrant, about 1-2 minutes. Set aside.
7. When the vegetables are done, transfer them to a bowl and toss with the hoisin sauce until well coated.
8. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
9. Assemble the tacos: Place a few spoonfuls of the hoisin-glazed vegetables onto each tortilla. Top with pickled radishes, a drizzle of sriracha cream, a sprinkle of toasted sesame seeds and a handful of crispy fried onions.
10. Serve immediately with extra lime wedges on the side.

Recipe Tips

FAQ

Can I make these tacos vegan?

Yes, substitute the sour cream and mayonnaise with vegan alternatives and use plant-based tortillas. The rest of the ingredients are already vegan-friendly.

Can I use a different protein instead of mushrooms?

Absolutely. You can swap the mushrooms for tofu, tempeh or even shredded jackfruit. Adjust roasting time as needed.

How do I store leftovers?

Store the roasted vegetables, pickled radishes and sriracha cream separately in airtight containers in the fridge for up to 3 days. Reheat the vegetables in a skillet before assembling.