Tuesdays are for tacos, and these Indian-inspired sweet potato tacos are my new favorite. The filling combines tender sweet potato cubes and crispy cauliflower tossed in a fragrant mix of curry powder, cumin seeds, smoked paprika, and garlic powder, then air-fried until perfectly cooked. The texture—soft sweet potato and crunchy cauliflower—is ideal for tacos.
Table of Contents
- More Vegan Taco Recipes
- Indian-Inspired Sweet Potato Tacos Recipe
To balance the warm, spiced vegetables I top the tacos with a creamy coconut curry sauce and a bright carrot-cabbage slaw for a cooling, crunchy contrast. The recipe has several components, but they’re simple and easy to prepare simultaneously: simmer the curry sauce while you roast or air-fry the vegetables and crisp up the jackfruit, then whisk together the slaw dressing and toss the shredded vegetables. Warm the tortillas shortly before serving and finish with fresh cilantro and lime.
More Vegan Taco Recipes
- Vegan Carnitas Tacos
- Easy Lentil Tacos
- Jerk Jackfruit Tacos
- Marinated Tempeh Tacos
- Crispy Tofu Tacos
Indian-Inspired Sweet Potato Tacos
Equipment
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air fryer
Ingredients
Coconut Curry Sauce
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 onion, diced
- 1 clove garlic, minced
- 1″ knob fresh ginger, minced
- 14 oz can full fat coconut milk
- 1 tsp salt
Crispy Sweet Potatoes & Cauliflower
- 2 tsp curry powder
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin seeds
- 1/2 tsp cayenne pepper, + more if you like it spicy
- 1 large sweet potato, cubed (peeling optional)
- 1 medium head of cauliflower, chopped
- 2 tsp coconut oil
Jackfruit
- 1 can unripe green jackfruit, drained & pulled apart (do not use jackfruit in syrup)
- 1 tsp coconut oil
Carrot Cabbage Slaw
- 1 large carrot, shredded
- 1/2 head of cabbage, shredded
- 2 tbsp fresh lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tsp cumin seeds
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil or avocado oil
To serve
- 12 corn tortillas
- fresh cilantro
- sliced jalapeño pepper
- lime
Instructions
Curry Sauce
- Warm 1–2 tbsp oil in a saucepan over medium-high heat.
- Add curry powder, turmeric, smoked paprika, cumin seeds, and coriander seeds and toast for 20–30 seconds while stirring.
- Add onion, garlic, and ginger and sauté on medium heat until the onion is translucent, about 5 minutes.
- Pour in coconut milk and salt, bring to a simmer, and cook for 10 minutes.
- Stir in lime juice, then let the sauce cool until it’s safe to blend.
- Blend until smooth (about 20–30 seconds in a high-speed blender). Taste and adjust salt and lime as needed.
Sweet Potatoes & Cauliflower
- Mix the spices in a small bowl.
- In a large bowl, combine sweet potatoes and cauliflower with 2 tsp coconut oil (use 1 tbsp if roasting). Toss to coat.
- Sprinkle on about two-thirds of the spice mix and toss again.
- Air fry at 375°F for 10 minutes, stir, then air fry another 10 minutes until sweet potatoes are tender and cauliflower is crisp. Work in batches if necessary.
- To roast, spread on a baking sheet and roast at 375°F for about 40 minutes.
Jackfruit
- Toss pulled jackfruit with 1 tsp coconut oil and the remaining spice blend.
- Air fry for 10 minutes until the edges are crispy.
Carrot Cabbage Slaw
- Place shredded carrot and cabbage in a bowl.
- Combine lime juice, apple cider vinegar, maple syrup, dijon, cumin, salt, and oil in a jar with a lid and shake to emulsify.
- Pour the dressing over the vegetables and lightly massage to coat.
Assemble Tacos
- Warm tortillas, then fill with sweet potato, cauliflower, and jackfruit. Drizzle with coconut curry sauce and top with the carrot-cabbage slaw. Garnish with fresh cilantro, jalapeño slices, and a squeeze of lime.
Nutrition
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