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Sweet Potato and Spinach Chicken Tacos
5 min prep time
20 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
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:
- 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.
- 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.
- Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.
- 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.
Nutrition facts
4 Servings
-
Serving Size
1 taco
- Amount per serving Calories 250
-
Total Fat
10g
- Saturated Fat 2g
- Cholesterol 35mg
- Sodium 190mg
-
Total Carbohydrate
28g
- Dietary Fiber 7g
- Total Sugars 4g
- Protein 18g
- Potassium 1300mg
- Phosphorous 265mg
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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