The poblano adds some great flavor. I put all of the seeds in from the poblano pepper, but if you don’t like any heat, remove the seeds. Also, be careful to not touch your eyes after you cut up the peppers. It is not fun!
Here are some sweet potato tacos with poblano peppers, sauteed onion, and garlic. When topped with goat cheese, sour cream, and cilantro they are AWESOME! If you are looking for a meatless taco option, just skip the bacon, but if you want some extra flavor, bacon is your friend!
- 1 tbsp olive oil
- 3 slices of thick bacon, diced
- 1/4 red onion, diced
- 1 small poblano pepper, chopped
- 4 cloves garlic, minced
- 2 sweet potatoes, baked and diced
- smoked salt and pepper
- corn or flour tortillas
- crumbled goat cheese
- cilantro (optional)
- sour cream (optional)
Turn on skillet to medium heat and add olive oil, onion, and bacon. Saute for about 5-10 minutes or until the bacon looks to be almost cooked. Since you diced it so small, it will not take long to cook.
When bacon is almost cooked throughout, add in the poblano peppers. Stir in to combined skillet ingredients and let cook for another 5-10 minutes. Season with smoked salt and pepper.
Add in the diced sweet potatoes and minced garlic and stir to combined all ingredients.Now everything is cooked, so I would let the skillet go for a few more minutes to let the flavors mingle. In the meantime, start to get your shells and toppings ready. I used cilantro, goat cheese, sour cream or Greek yogurt, and lime juice is a taco favorite of mine. I like to turn the oven on and let the corn or flour tortillas warm up a bit before serving.
Add the poblano and sweet potato filling into your shells, top with your favorite ingredients, and enjoy every bite of this scrumptious little taco you just made!