Taco night is a sacred ritual in many households, but it doesn't always have to revolve around ground beef or shredded chicken. We're here to make the case for the mighty sweet potato taco—a vegetarian option so robust, smoky, and utterly delicious, it will win over even the most devoted carnivore. The magic lies in the contrasts: sweet, caramelized roasted potatoes, creamy black beans, cool and crunchy cabbage slaw, and rich avocado. But the true star, the element that ties this symphony of flavors together, is the luscious drizzle of our Scorpion Gourmet Hot Sauce Crema.
This recipe is a perfect showcase for the balanced, flavorful heat of our Original Hot Sauce. When blended into a cool, creamy base, the sauce's 'satisfying sting' transforms into a warm, zesty glow. The creaminess tames the initial kick, allowing the sauce's deeper notes of roasted garlic and carrot to complement the sweet potatoes and earthy beans perfectly. This crema isn't just a condiment; it's the essential ribbon of flavor that makes every single bite of these tacos an unforgettable experience.
Ingredients
- 2 large Sweet Potatoes - Peeled and cut into ½-inch cubes.
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 2 tbsp Olive Oil
- To taste Salt and Black Pepper
- 1/2 cup Sour Cream or Greek Yogurt - Full-fat for best creaminess.
- 1-2 tbsp Scorpion Gourmet Hot Sauce - Adjust to your heat preference.
- 1 tbsp Lime Juice - Plus more for serving.
- 8 Corn or Flour Tortillas - Small, street-taco size.
- 1 (15 oz) can Black Beans - Rinsed and drained.
- 1 cup Red Cabbage - Thinly shredded.
- 1 Avocado - Sliced or cubed.
- 1/4 cup Fresh Cilantro - Chopped.
- 1/4 cup Queso Fresco or Cotija Cheese - Crumbled.
Instructions
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Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
Perfectly roasted sweet potatoes develop deep, smoky flavors that pair beautifully with our Mild Hot Sauce. -
Make the Scorpion Crema
While the potatoes roast, prepare the crema. In a small bowl, whisk together the sour cream (or Greek yogurt), Scorpion Gourmet Hot Sauce, and 1 tablespoon of lime juice until smooth. Start with 1 tablespoon of hot sauce, taste, and add more if you want more heat. If the crema is too thick, add a teaspoon of water or milk to achieve a drizzling consistency.
Our Mild Hot Sauce blends seamlessly into crema, creating a versatile sauce that enhances every ingredient. -
Warm the Tortillas and Beans
In a dry skillet over medium heat, warm the tortillas for about 30 seconds per side until soft and pliable. Keep them warm in a clean kitchen towel. In the same skillet, briefly heat the rinsed black beans until warm. Season with a pinch of salt.
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Assemble the Tacos
To build each taco, start with a warm tortilla. Add a spoonful of warm black beans, followed by a generous portion of the roasted sweet potatoes. Top with shredded red cabbage, avocado slices, a sprinkle of queso fresco, and fresh cilantro.
Layering ingredients creates perfect texture contrasts - get ready for the finishing touch! -
Drizzle and Serve
Just before serving, generously drizzle the Scorpion Gourmet Hot Sauce Crema over the top of each taco. Serve immediately with lime wedges on the side for an extra burst of freshness.
Pro Tips
- Single Layer for Crispy Potatoes: The key to perfectly roasted, not steamed, sweet potatoes is giving them space. Ensure they are in a single layer on the baking sheet.
- Taste Your Crema: The Scorpion Hot Sauce is flavorful and potent. Whisk the crema, then taste it and adjust the heat level to your liking before drizzling.
- Warm Your Tortillas! This is non-negotiable for great tacos. A warm tortilla is flexible and more flavorful. A quick pass over a gas flame or in a dry skillet makes all the difference.
- Prep a Topping Bar: For a fun, interactive meal, set all the components and extra toppings (like salsa, pickled onions, extra lime) in separate bowls and let everyone build their own.
Recipe Variations
- Add Protein: For a heartier taco, add seasoned grilled chicken strips, shrimp, or ground beef cooked with taco spices.
- Spicy Black Beans: Sauté the black beans with a little minced garlic and a dash of Scorpion Hot Sauce for an extra flavor boost.
- Crema for Days: Any leftover Scorpion Crema is fantastic on eggs, grain bowls, grilled corn, or as a dip for sweet potato fries.
- Different Veggies: Try this same method with roasted cauliflower or butternut squash for a different twist.
Serving Suggestions
Serve these tacos immediately after assembling for the best texture contrast. They pair beautifully with a light, crisp Mexican lager or a zesty margarita. For a complete feast, serve with sides like Mexican street corn (elote), a simple black bean and corn salad, or a refreshing mango salsa. Don't forget to put the bottle of Scorpion Gourmet Hot Sauce on the table for true heat-seekers to add an extra dash to their plate!
Conclusion
These Smoky Sweet Potato Tacos are a vibrant celebration of how a versatile, well-crafted hot sauce can elevate a simple dish into something extraordinary. The Scorpion Gourmet Hot Sauce proves that heat doesn't have to be one-dimensional; it can be a warm, flavorful partner that brings balance and excitement to your cooking. This crema is just the beginning—imagine it swirled into soups, drizzled over pizza, or used as a marinade base. Let this recipe inspire you to explore the delicious possibilities that open up when you cook with heat that has heart and flavor.
