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Air-Fried Jackfruit & Sweet Potato Tacos with Avocado Lime Crema
Indulge in crisp, air-fried jackfruit tacos with a sweet potato twist. A plant-based delight that's healthy, flavorful, and perfect for clean eating!
Welcome to a plant-based revolution with these Air-Fried Jackfruit & Sweet Potato Tacos. This recipe combines the nutrient-rich jackfruit with sweet potatoes, offering a unique twist to your typical taco night. Jackfruit provides a meaty texture that is perfect for absorbing flavors, while sweet potatoes add a hint of natural sweetness and are packed with vitamins A and C.
These tacos are not only bursting with flavor but are also a great source of fiber and plant-based proteins. The air fryer ensures a crisp texture without excess oil, making this dish a heart-healthy choice. Topped with a creamy avocado lime crema, these tacos are sure to become a favorite in your healthy eating repertoire.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Mexican
Indulge in crisp, air-fried jackfruit tacos with a sweet potato twist. A plant-based delight that's healthy, flavorful, and perfect for clean eating!
Ingredients
- • canned young green jackfruit (drained and shredded): 2 cups
- • sweet potatoes (peeled and diced into small cubes): 2 medium
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • garlic powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • corn tortillas: 8
- • ripe avocado: 1
- • lime (juiced): 1
- • fresh cilantro (chopped): 1/4 cup
- • jalapeño (sliced, optional): 1
- • water: 2 tablespoons
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, combine the shredded jackfruit and diced sweet potatoes. Drizzle with olive oil and season with smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until well coated.
- 3 Spread the jackfruit and sweet potato mixture evenly in the air fryer basket. Cook for 20-25 minutes, shaking the basket halfway through, until the sweet potatoes are tender and slightly crispy.
- 4 While the filling cooks, prepare the avocado lime crema. In a blender, combine the ripe avocado, lime juice, half of the cilantro, and water. Blend until smooth and creamy. Adjust seasoning with a pinch of salt if needed.
- 5 Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or until pliable.
- 6 Assemble the tacos by filling each tortilla with the air-fried jackfruit and sweet potato mixture. Drizzle with avocado lime crema and garnish with remaining cilantro and sliced jalapeño, if desired.
Serving Suggestions
- • These air-fried jackfruit and sweet potato tacos are delightful on their own, but you can enhance the meal with a fresh side salad or a serving of black beans for added protein. A light, zesty coleslaw made with cabbage, carrots, and a lime vinaigrette pairs wonderfully, providing a refreshing crunch. For a beverage pairing, try a citrus-infused sparkling water or a chilled herbal iced tea. These drinks will complement the tacos’ vibrant flavors and keep your meal light and refreshing.
Storage Tips
Store any leftover jackfruit and sweet potato filling in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes to maintain its crispy texture. The avocado lime crema can be stored separately in a small, airtight container for up to 2 days, but it is best used fresh to avoid browning.
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