These Loaded Guacamole Tacos are everything. Roasted sweet potatoes, diced tomato, cilantro, jalapeño, feta cheese, and pepitas. So. Damn. Good.
It’s been awhile since I shared a taco recipe. (Remember Taco Tuesday?) It feels like ions ago that I was churning out taco recipes once a week. It’s not that I haven’t been making tacos- they make an appearance on our dinner table at least once a week- it’s just that I haven’t had a taco recipe that’s gotten me excited enough to share on the blog. And it’s partly because I’ve been lazy…..but whatever. However, these Loaded Guacamole Tacos? Total game changer.
Remember the “cleanse” I told you about last week? Well the hubs and I are still (mostly) doing it. And by mostly I mean we’re staying away from gluten and dairy but the coffee and wine quickly made their way back into our lives. So did the sugar. Oops. And not really intentionally, we’ve been eating less and less meat, chicken and fish while totally digging on mostly vegetarian meals. I’ve been trying to get as creative as I can with the veggies while making sure we’re still leaving the table satisfied and full. These tacos have been one of the best things to come out of my kitchen over the last two weeks.
Guacamole is always my favorite part of any taco ensemble and I swear I always load so much on my tacos that I mask the other flavors with all the avocado goodness. So why not make avocado the main attraction! A guacamole taco? Is that even a thing? If it wasn’t, I’m a genius and if it was, I’m late to the party. Either way I’m just happy these tacos happened onto my dinner plate. While I wasn’t entirely sure how they would turn out, these Loaded Guacamole Tacos totally exceeded my expectations!!
I made so much filling that we ate the tacos for dinner one night and then snacked on the leftovers for a few days after. The base is pretty traditional: cilantro, jalapeño, tomato, onion , lime and salt. But then I got all crazy and added roasted sweet potato- which adds a subtle sweetness and some substance as well as some crumbled feta for a nice salty touch. The pepitas are a must to lend some crunch and texture. And while you could easily not make tacos and just go to town on this guacamole with some tortilla chips or cut up veggies, the tacos are fun twist. While the hubs and I both loved the guac, my kids thought it was a little too weird. Whatever I say….just more for us!
Avocados are totally in season right now so there’s no excuse not to binge on all the guacamole! Please take a minute to check out all the other awesome recipes for April’s Eat Seasonal round up put together by the lovely Becky! So many gorgeous recipes to get you inspired. Scroll past the recipe to this month’s inspiration and links from some of my favorite food blogging friends.
And how about a picture of my sweet three-legged pup just because? So yummy….and so damn sweet. Hope you all have a great week and thanks for reading!! xo, Kelley
A loaded guacamole taco!
- 1 small sweet potato, peeled and diced
- 2 avocados, pitted and diced
- 2 scallions, thinly sliced (white and light green parts only)
- 1/2 jalapeno, minced
- 1 roma tomato, diced
- small handful cilantro, roughly chopped
- juice of 1 lime
- pinch kosher salt
- Preheat oven to 350F degrees. Add the diced sweet potato to a baking sheet and drizzle with a bit of olive oil, sprinkle of paprika and garlic salt. Roast the sweet potatoes for 25-30 minutes until tender. When cooked remove from oven and let cool slightly.
- Meanwhile, add the diced avocado to a medium bowl. Add scallions, jalapeño, roma tomato, cilantro, lime juice and salt.
- Roughly smash together. Stir in sweet potato.
- Divide the mixture between 4 tortillas and top with feta cheese and pepitas. Enjoy!
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