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Two sweet potato tacos in grain-free taco shells on a white plate

Sweet Potato Tacos

These Sweet Potato Tacos are easy to make with roasted sweet potatoes, cauliflower, tomatoes, shredded lettuce, avocado, tomatoes with a chipotle sauce. They're gluten-free, vegan, grain-free, low carb and perfect for lunch or dinner! Gluten-free, grain-free, paleo and you can easily leave out the tortillas and serve them in a bowl or over lettuce wraps to make them Whole30 compliant.

Course Main Course
Cuisine Mexican
Keyword sweet potato tacos, vegetarian tacos, veggie tacos
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 tacos
Calories 287 kcal
Author Kelly


  • 1 medium sweet potato , scrubbed and cut into 1-inch chunks (you can peel or leave the skin on) - leave out for low carb / keto and swap with broccoli, cauliflower or other low carb veggie of choice
  • 1 red bell pepper , cut into strips
  • 1 small onion , cut into strips
  • 1-2 tbsp avocado oil
  • 1/2 tbsp taco seasoning
  • ½ tsp salt
  • Black pepper
  • 1 cup cauliflower rice
  • 4 grain-free tortillas or taco shells , we use Siete Grain-Free tacos shells or Siet Almond Flour tortillas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30

For the chipotle mayo

  • 1/2 cup compliant mayo or vegan mayo
  • 1 chipotle peppers in adobo sauce
  • Juice of ½ lime
  • 1/2 tsp pure maple syrup , sub with preferred liquid sweetener or leave out if preferred
  • Salt and pepper to taste


  • 1/2 cup shredded lettuce
  • 1/2 cup shredded cabbage
  • 4 cherry or grape tomatoes , cut into halves or sliced
  • 2 olives
  • 1/2 avocado , diced
  • 2 jalapeno slices
  • 1/3 cup Guacamole
  • 2 tbsp fresh cilantro


  1. Preheat the oven to 350F. Add the sweet potatoes, onions and bell peppers to a large baking sheet. Toss with oil, salt and pepper, taco seasoning and roast in preheated oven for 20-25 minutes.

    Top view of sweet potatoes and bell peppers on a baking pan
  2. Cook the cauliflower rice until soft.

    Top view of a bowl of easy cauliflower rice without a food processor
  3. Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.

  4. Heat tortillas up by frying on a frying pan for 10-20 seconds or use tongs to char directly over a gas burner for 2-3 seconds, rotating until desired level of doneness.

    Add the sweet potatoes, red bell peppers, onions and add a spoonful of cauliflower rice. Top with some shredded lettuce, cabbage, cherry tomatoes, cilantro, avocado, jalapeño, olives, guacamole and a good drizzle of the chipotle mayo!

    Two sweet potato tacos in grain-free taco shells on a white plate
Nutrition Facts
Sweet Potato Tacos
Amount Per Serving (1 taco)
Calories 287 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 18g6%
Fiber 8g32%
Sugar 5g6%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.