Crispy Chipotle Sweet Potato Tacos

A wooden plate with three crispy taquitos topped with shredded lettuce, sliced radishes, crumbled cheese, and zesty green salsa. A small bowl of creamy chipotle dipping sauce sits next to the taquitos. The plate is set on a pink cloth, accompanied by a lime wedge and a partially visible beverage glass.

About this recipe

I’ve never thought in a million years that, as a Mexican, I would be making taquitos (flautas) in the air fryer! But here I am, making my life easier than ever and taking advantage of all “modern appliances.” 😉

Even though it is not the traditional or authentic way of making them, they are delicious, and every single bite takes me back to my favorite memories of my gorgeous country.

Why You’ll Love This Recipe

Healthy and Satisfying: These taquitos are made with roasted sweet potatoes seasoned with chipotle cashew crema and gooey cheese. They are topped with authentic Mexican Salsa Verde, shredded crisp lettuce, and more chipotle crema, making them a nutritious option that doesn’t skimp on flavor.
Perfectly Seasoned: The chipotle crema adds a delightful smoky kick that pairs beautifully with the potatoes’ natural sweetness. If you know me, I am obsessed with chipotle peppers and use them a lot.
Cheesy Goodness: Each taquito is filled with just the right amount of shredded cheese, making every bite rich and satisfying.
Quick and Easy: Using an air fryer means these taquitos come together quickly and with less oil than traditional frying methods.

Frequently Asked Questions

Can I bake these taquitos instead of using an air fryer?

Yes! If you don’t have an air fryer, bake the taquitos in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until crispy.

What can I use instead of sweet potatoes?

Regular potatoes, butternut squash, or even mashed black beans work great as substitutes.

How spicy is the chipotle crema?

The crema has a mild to medium heat level. Adjust the number of chipotle peppers to suit your taste.

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Crispy Sweet Potato Taquitos with Chipotle Crema

Alejandra Graf

These Crispy Sweet Potato Taquitos with Chipotle Crema, served with fresh toppings like shredded lettuce, salsa verde, and sliced radishes, are the perfect combination of crunchy, creamy, and spicy. The melted cheese inside adds an extra layer of deliciousness, making these taquitos an ideal dish for any occasion.

5 de 1 voto

Prep Time 5

Cook Time 10

Sweet Potatoes 45

Total Time 1

Course Main Course

Cuisine Mexican

Servings tacos

Calories 146 kcal

Equipment

Air Fryer
baking sheet

Ingredients

For the Sweet Potato Filling

2 large sweet potatoes
1/2 cup chipotle crema recipe linked below
Salt and pepper to taste

For the Chipotle Crema

1/2 cup cashew crema or sour cream for a vegan option, use cashew crema
1-2 chipotle peppers in adobo sauce minced
2 tablespoon lime juice
1 teaspoon garlic powder
Salt to taste

For the Taquitos

10-12 small corn tortillas
1 cup shredded cheese cheddar, Monterey Jack, or your favorite cheese
Cooking spray or olive oil for brushing

For Serving

Shredded lettuce
Salsa verde
Sliced radishes

Instructions

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Place the whole sweet potatoes on a baking sheet lined with parchment paper. Cover with olive oil and a good pinch of salt.
Roast for 45-60 minutes, or until the sweet potatoes are soft and the skins are slightly wrinkled.
Let the sweet potatoes cool slightly, then peel them and transfer the flesh to a mixing bowl.
Mash the roasted sweet potatoes lightly, then add the chipotle crema. Mix well until the sweet potatoes are fully coated. Taste and adjust seasoning with salt and pepper.

Make the Chipotle Crema

In a small bowl, combine the cashew crema or sour cream, chipotle peppers in adobo sauce, garlic powder, lime juice, and salt. Mix until smooth and set aside.

Assemble the Taquitos

Warm the corn tortillas in the microwave wrapped in a kitchen towel slightly to make them pliable. Place a spoonful of the seasoned sweet potato filling on one end of each tortilla, then sprinkle a generous amount of shredded cheese over the filling.
Roll up each tortilla tightly and secure with a toothpick if needed to prevent them from unrolling.

Air Fry the Taquitos

Preheat your air fryer to 375°F (190°C). Lightly brush or spray the taquitos with cooking oil.
Arrange the taquitos in the air fryer basket, making sure they aren’t touching to allow for even cooking.
Air fry for 8-10 minutes, or until the taquitos are golden and crispy, flipping halfway through the cooking time.

Serve

Serve the taquitos hot, garnished with shredded lettuce, a drizzle of salsa verde, and a sprinkle of sliced radishes. Finish with a drizzle of any extra chipotle crema, fresh cilantro, and lime wedges for a burst of freshness.

Notes

Make Ahead: The roasted sweet potatoes and chipotle crema can be prepared ahead of time, making assembly a breeze.
Storage: Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the air fryer.
Customization: For a twist on the traditional recipe, feel free to add other fillings, such as black beans or skip the shredded cheese.

Nutrition

Serving: 1tacoCalories: 146kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 133mgPotassium: 192mgFiber: 3gSugar: 3gVitamin A: 5513IUVitamin C: 2mgCalcium: 102mgIron: 1mg

Keyword corn tortillas, swet potatoes

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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