Grilled Sweetpotato Tacos with Queso Fresco & Cucumber-Tomato Salsa

Recipe credit: casweetpotatoes.com

Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!


Prep Time
12 min
Cook Time
16 min
Yield
4 tacos
Servings
4

Ingredients

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Instructions

  • Notes: Look for queso fresco in the Mexican cheese section of your supermarket. If you can’t find it, substitute crumbled feta or goat cheese. To make this simple recipe even more so, omit the first seven ingredients and the first step of the instructions, and substitute one lime, cut into wedges for serving, and two cups of store bought salsa.
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