Sweet Potato and Spinach Chicken Tacos

5 min prep time
20 min cook time
4servings
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Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by Peter Papoulakos
Sweet Potato and Spinach Chicken Tacos

How to Make Sweet Potato and Spinach Chicken Tacos

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

5 min prep time
20 min cook time
4servings
1 taco
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Step-By-Step Instructions:

  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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Nutrition facts

4 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 250
  • % Daily value*
  • Total Fat 10g 13%
    • Saturated Fat 2g 10%
    • Trans Fats 0g
  • Cholesterol 35mg 12%
  • Sodium 190mg 8%
  • Total Carbohydrate 28g 10%
    • Dietary Fiber 7g 25%
    • Total Sugars 4g
  • Protein 18g
  • Potassium 1300mg 28%
Ingredients
olive oil
1 1/2 tbsp
garlic (minced)
1 clove
baby spinach
24 oz
large sweet potato (peeled and diced)
1 (about 8 oz)
cumin
1/4 tsp
black pepper
1/4 tsp
water
4 tbsp
cooked shredded chicken
1 cup
6-inch corn tortillas (warmed)
4
light sour cream
4 tsp
pico de gallo or salsa
1/2 cup

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