In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
Tacos
In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.
Add the garlic, cumin, chili powder, oregano and crushed coriander seeds and stir to combine with the sweet potato and onions.
Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
Add salt and pepper to taste if necessary.
To Assemble Tacos
Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble
Layer a 1/4 of cabbage, sweet potato mixture, avocados, jalapeños and cilantro over the soft taco shells.
Drizzle the taco shells with the lime crema.
Serve with limes. Enjoy!
Notes
To make this vegan, you can use vegan greek yogurt or make a [url:1]cashew crema.2. To make this gluten free, ensure you use gluten free soft taco shells.3. You can store the sweet potato and black bean mixture in a tupperware container by itself. Heat the taco shells when you’re ready to serve, and cut the toppings fresh also. You can also store the lime crema in the fridge covered.
Reheat the sweet potato mixture in the microwave.These Sweet Potato and Black Bean Tacos are amazing homemade vegetarian tacos. They are drizzled with an amazing Lime Crema!