I love food. I love food so much I started spending my free time curating recipes, taking photos, and writing about food to share with anyone who will give me the time. I believe in eating real good food.
I also believe in eating the best food for us. This can come at a cost of convenience or price but sometimes it’s worth it to truly nourish our bodies.
When I started Daily Ciabatta almost a year ago, I wanted to share the real food my husband and I eat. Our lifestyle has a lot to do with what we bring to the table. Jay is a charter fishing captain by profession, and an avid outdoorsman the rest of the time. We eat a lot of fresh caught fish and wild venison.
This past year has had me focusing a lot on food. We are very blessed to have the resources to enjoy wild caught salmon and venison Jay harvested and processed on his own. I’ve always known locally sourced and ethically treated meat is the best route for our bodies and the environment but when we weren’t eating fish or deer, I wasn’t giving it a second thought.
I don’t want to be unaware of how I feed my body. I want to take quality over quantity and really get to know the source of my food. Lately, that’s meant taking break from meat and getting my fill of farmer’s market finds and local produce. I’m far from boycotting the meat industry, I promise. But my view of it has shifted. I’m still mulling a lot of this over and have a lot more processing to do but I think we can agree that what we eat matters. I never want to get preachy here. Instead, I want to encourage you to eat awesome and get in the kitchen.
So let’s talk tacos. Specifically, these vegetarian chipotle sweet potatoes. Spicy sweet potato fries, fresh zucchini, and creamy avocado stuffed in a warm tortilla makes a perfect summertime meal.
The sweet potatoes get cut into fries, seasoned with a chipotle blend, then baked in the oven until slightly crispy on the outside and soft on the inside. These are good by themselves so I highly recommend doubling the recipe to have extra to serve on the side. Pair these fries with creamy avocado and zucchini and it’s perfection.
Vegetarian or not, these are good. Make these wholly satisfying tacos and I promise you’ll love them. Try them out and tell me about it in the comments below!
Vegetarian Chipotle Sweet Potato Tacos
Makes 4 Tacos
For the Sweet Potato Fries
Double this recipe for more fries to serve with the tacos
- 1 Medium Sweet Potato
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1/2 Tsp Chipotle Powder
- 1/2 Tsp Cumin
- 1/4 Tsp Cloves
- 2 Tbsp Olive Oil
Preheat the oven to 400. Slice the sweet potato into planks then cut each plank into fries. Combine the spices in a small bowl. Place the sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with the spice mixture. Use your hands to rub the spice mixture into the potatoes. Place the baking sheet in the oven for 10 minutes then flip the fries and bake for an additional 10 minutes or until the potatoes are fork tender.
For the Zucchini
- 1 Medium Zucchini, chopped
- 1/2 Tbsp Olive Oil
- Chili Flakes
Heat a large pan over medium heat. Add the olive oil to the pan and toss in the zucchini. Season with chili flakes and salt and pepper to taste. Cook until slightly browned on the outside.
For the Avocado
- 1/2 Avocado
- Juice from 1/2 a Lime
Mash the avocado and mix with lime juice and salt and pepper to taste.
For the Tacos
- 8 Taco Shells
- 2 Tsp Olive Oil
- Cilantro (Optional)
Heat olive oil in a medium pan over medium heat. Warm each shell in the pan until puffy and slightly crispy. Remove each shell from the heat and slather with avocado. Top with sweet potato fries and zucchinis. Add cilantro (optional) then serve and enjoy!