These Tacos Dorados are made with soft sweet potato filling flavored with garlic, cumin, and lime then stuffed into earthy corn tortillas and lightly fried until crisp. Drizzle with a fiery charred jalapeño yogurt sauce for a tasty dinner everyone will adore.
If you’ve been looking for the perfect family-friendly recipe, stop the scroll because everyone loves tacos dorados. I mean, what’s not to love, fluffy potato filling on the inside, crispy taco shell on the outside, loaded up with lettuce, onions, tomatoes, your favorite salsas, sounds pretty dreamy right?
They’re vegan and gluten-free, but still so satisfying that even the most devout meat-lovers will gobble them up with zero complaints. I suggest making a double batch, because these will disappear quickly.
What Are Tacos Dorados?
Tacos Dorados (crispy tacos) aka Tacos Dorados de Papa (crispy potato tacos) are traditionally made with Russet potato that is boiled and mashed then stuffed inside a corn tortilla and fried. If you want to make the white potato version check out my crispy potato tacos recipe.
These sweet potato tacos dorados take that concept and swap the mashed potato for nutritious sweet potato instead! Hunks of sweet potato are boiled with fresh garlic cloves then flavored with ground cumin, lime juice, paprika, and chili powder. The sweet, tangy filling is the perfect compliment to a creamy, spicy jalapeño yogurt sauce that first appeared in my cookbook, Plant Powered Mexican.
- Sweet potatoes. Use the orange sweet potatoes for most nutritional bang or the white or purple varieties for sweeter flavor.
- Garlic. I add the whole, peeled cloves to the sweet potatoes while boiling. You can give them a quick chop to distribute more evenly.
- Kosher salt. I always use Morton kosher salt unless otherwise specified.
- Ground cumin. For that gentle earthy flavor.
- Paprika. To add richness to the filling.
- Arbol chili powder. Or your favorite chili powder. Arbol chili powder is pretty spicy so use a mild chili powder if you are sensitive to spice.
- Limes. We will be using the zest and juice from 1 lime.
- Grapeseed oil. For frying. Vegetable, canola, or avocado oil also work.
- Corn tortillas. These offer sturdiness and crunch, flour tortillas will work but are more delicate and can turn soggy.
Pick and choose as many of these options as you’d like.
- Charred Jalapeño Yogurt Sauce. See recipe below.
- Pico de Gallo
- Shredded lettuce
- Hot sauce
- Thinly sliced spring onions
*TIP: ADD GREENS! For an extra boost of vitamins and minerals add 2 cups of raw, chopped greens to the sweet potatoes about 3-4 minutes before they are done boiling. I like to use kale, collard greens, mustard greens, or spinach.
How To Make This Recipe
Cook sweet potatoes. Combine sweet potatoes, garlic, and the 1 tablespoon of salt in a large saucepan and fill with water. Bring to a boil over medium-high heat then reduce the heat to a simmer and cook until potatoes are fork tender. Drain and return the vegetables to the saucepan.
Mash sweet potatoes. Add the 1/2 teaspoon salt, cumin, paprika, chili powder, lime zest and lime juice to the potatoes and mash with a potato masher until mostly smooth. It’s okay if a few small pieces remain. Stir the mixture to make sure everything is combined evenly.
Warm tortillas. Warm the corn tortillas in a comal or dry frying pan until soft and flexible, but not crisp. This will help keep them from breaking or cracking. Keep them warm in a clean kitchen towel or tortilla warmer.
Fill the tacos. Add a scant 1/4 cup of the sweet potato filling to one half of each tortilla.
Seal shut. Fold the tortillas in half to cover the filling then pinch the edges closed. They won’t completely seal but don’t worry, the filling won’t come out when you fry them.
Heat oil. Pour oil into a large skillet with high sides. Heat over medium-high heat until a wood chopstick inserted in the oil is immediately covered with bubbles. Meanwhile, line a baking sheet with paper towels and keep close by.
Fry the tacos. Carefully add 2-3 tacos at a time to the hot oil. Cook on one side until golden brown and crisp, about 2 minutes then flip and repeat on the other side. If the tacos are cooking too quickly lower the heat to medium heat. Transfer to the baking sheet to drain and repeat with the remaining tacos.
Serve. Serve immediately with the yogurt sauce and all your favorite toppings like shredded lettuce, pico de gallo, guacamole, or even sour cream or Mexican crema.
*TIP: FRYING SAFTEY! Always keep a box of baking soda near the stove when you are working with hot oil. If a fire erupts, immediately turn off the heat and cover the pan with a lid or baking sheet. If that doesn’t work douse the fire with baking soda to put out the flames. Never use water on a grease fire, it will only make it worse.
Tacos Dorados FAQ’s
Can you make these ahead? Tacos dorados are best eaten right away but you can either keep them warm in a 250°F oven for up to an hour or rewarm them on a 350°F oven for 15 minutes or until crisp.
If You Love This Recipe, Try:
- Roasted Mushroom and Goat Cheese Gorditas
- Shrimp Ceviche Tostadas with Coconut and Lime
- Best Ever Canned Black Beans
- Slow Cooker Borracho Beans
- Grilled Fish Tacos with Sweet Corn Salsa
- Instant Pot Carnitas Tacos
- Carne Picada
Found: Your New Favorite Family Dinner
Isn’t it wonderful when you can make something everyone can agree on? Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly newsletter, lots of good stuff there too!
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