Roasted sweet potatoes, grilled corn and zucchini, spiced just right and topped with a Poblano Crema, will leave you satisfied, not feeling heavy and gross. Who would have thought that the healthy could be this delicious. You won’t even miss the meat!

The best street tacos… without the meat.

Healthy Street Tacos

Course Dinner
Servings 4 people


For the roasted sweet potatoes

  • 2 medium sweet potatos peeled and cut into bite-size cubes
  • 1 Tbsp extra virgin olive oil cold-pressed
  • 1 tsp Chili powder
  • ½ tsp Smoked paprika
  • ¼ tsp Garlic powder
  • ½ tsp Ground cumin

For the slaw

  • 1 cup extra virgin olive oil light tasting if possible
  • 1 large egg
  • 1 tsp Dijon mustard
  • ½ tsp fresh lemon juice
  • 2 tsp fresh lime juice
  • 1 tsp honey
  • ¼ tsp sea salt
  • 1- 1½ cups Brussel sprouts shredded
  • 1-1½ cups purple cabbage shredded
  • 1 green onion chopped

For the zucchini

  • 4 Tbsp unsalted butter
  • 1 Tbsp Chili powder
  • 1 Tbsp sea salt
  • 1-1½ tsp smoked paprika
  • 3 medium zucchini quarted lengthwise

For the poblano crema

  • ½ poblano pepper fresh
  • ½ cup home-made mayo
  • ½ cup fresh cilantro coarsely chopped
  • 1 garlic clove chopped
  • 1 tsp unsweetend almond milk
  • 1 tsp fresh lime juice
  • ½ tsp sea salt


  • 2-3 stalks corn grilled
  • 1 tsp sea salt

To assemble

  • 8 corn flour tortillas
  • ½ cup fresh cilantro coarsely chopped
  • ½ cup crumbled cotta cheese optional


Roasted Sweet Potatoes

  • Preheat the oven to 425°. Line a baking sheet with parchment paper.
  • In a large bowl, combine the sweet potatoes, chili powder, smoked paprika, garlic and ground cumin and toss to coat. Spread the sweet potatoes in an even layer over the prepared baking sheet. Bake for 25-30 minutes, until the sweet potatoes are tender and lightly browned. Set aside.

For the slaw

  • In a tall, wide-mouth mason jar or similar container, combine the olive oil, egg, Dijon mustard, lemon juice, and salt. Let the ingredients settle for a moment.Place an immersion blender directly over the egg and begin to blend. Eave the blender in place for 5 seconds as the oil and egg begin to emulsify, them start to very slowly move the blender up and down until the oil and eg are fully emulsified, about 30 seconds. 
  • Add ¼-cup of of the mayonnaise to a large bowl (reserve the rest for the poblano crema. Whisk together the mayonnaise, lime juice, honey, and salt. Add the Brussel sprouts, cabbage and green onion, toss to coat, and set aside. 

For the zucchini

  • In a large bowl, combine the melted butter, chili powder, salt and paprika. Add the zucchini and toss to coat. Place the seasoned zucchini on the hot grill or grill pan and cook for 3 to 4 minutes on each side. Remove from the heat and cut each piece in half crosswide. 

For the poblano creme

  • Preheat a grill or grill pan over medium heat. Using a pair of tongs, place the poblano over an open flame (such as a grill or gas stovetop burner). Turn the poblano every 5 to 7 minutes, until each side is charred. Keeping the frill on, remove the poblano from the heat and wrap it in a wet paper town. Allow the pepper to rest for 4 to 5 minutes, them use the paper towel to gently rub off the charred skin.
  • Coarsely chop the charred poblano and put it in a medium bowl. Add the mayonnaise, cilantro, garlic, almond milk, lime juice, salt. Using an immersion blender, blend until smooth. Set the crema aside. 
  • For the grilled corn: Brush the olive oil onto the corn and sprinkle with spices.Place the corn onto the grill grate or in a grill pan and cook for 15 to 20 minutes, turning every 5 minutes. Remove the corn from the heat and cut the kernels from the cob. Transfer the kernels to a bowl and set aside. 

To assembe

  • Place tortillas on the grill for 30 seconds per side. Remove from the heat. Evenly distribute the slaw among the tortillas and top with the sweet potatoes, corn, and zucchini. Drizzle the poblano crema over each taco and top with the cilantro and cotija cheese.
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