After being away from my favorite Mexican place at home for so long, I was craving some lime-y, cilantro-filled, tacos—and what could be better than tacos mixed with some of my favorite fall produce? It may seem like a strange combination, but the sweetness of the potatoes and slight crunch of the brussel sprouts set off the spiciness of the shrimp perfectly. Prepare yourselves for Taco Tuesdays people, because these tacos are sure to be a big hit. See all the steps below!
Ingredients (Serves 1 person, 2-3 tacos per person)
- 1 sweet potato, diced into small cubes
- About 10-12 brussel sprouts, halved
- 8 oz of shrimp (ended up being about 1 cup for 2 small tacos)
- 1 five ounce container of Chobani plain greek yogurt
- 1 avocado
- Bunch of cilantro
- 1 lime
- Small corn tortillas (some people may prefer flour tortillas)
- Olive oil
- 1/4 tsp cumin
- 1/2 tsp chipotle powder
- Additional toppings that you’d like, I used tomatoes, onions, cilantro, and squeeze of lime.
- Preheat oven to 400 degrees.
- Combine brussel sprouts and sweet potato with a splash of olive oil dash of salt and pepper. Quarter the lime and squeeze one of quarters over the sprouts and potatoes.
- Put veggies on a tray with aluminum foil and bake for about 40 minutes.
- While the veggies are baking, gather the greek yogurt, lime, avocado, and cilantro.
- Combine all the above in a food processor. I do the cilantro and lime completely by taste, since everyone likes different amounts. I like them strong, so I put a lot in.
- Pulse until everything is mixed well. This is your creamy cilantro, lime, and avocado sauce!
- When the veggies are done, remove from oven and keep warm
- Mix the shrimp with the cumin, chipotle powder, and another squeeze of lime. Salt is also optional to throw in here.
- Cook the shrimp on medium-high heat with some olive oil for 5-7 minutes, or until pink.
- Warm up 2-3 corn tortillas in the microwave
- Place some of the sweet potatoes, brussel sprouts, shrimp, and your additional toppings on the tortillas. Cover with a dollop of the creamy sauce, and there you have it!
Notes: This recipe will probably leave you with an abundance of potato and brussel sprouts. These can be used as leftovers and eaten separately or you can just cook more shrimp or meat tomorrow and have the tacos again!