Sweet Potato & Plantain Shrimp Tacos
Sweet Potato & Plantain Shrimp Tacos
Ingredients
For the Sweet Potato & Plantain Shells
- 2 sweet potatoes, medium, peeled and grated
- 2 ripe plantains, medium, peeled and grated
- 2 tablespoons green onions, chopped
- 1 teaspoon Cajun seasoning
- 1 cup cheddar and Monterey Jack cheese blend, grated
- 2 large eggs
- parchment paper, as needed
- 1/4 cup sweet chili sauce
- 1/4 cup crema
For the Sweet Chili Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 1/2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 1/4 cup sweet chili sauce
- 1 tablespoon fresh parsley, chopped
For the Fresh Slaw
- 1/2 red onion, small, thinly sliced
- 1 tomatoes, medium, diced
- 1/4 cup fresh parsley, chopped
- 5 ounces pre-shredded salad mix, (green lettuce, cabbage, carrots)
- 1 tablespoon olive oil
- 1/2 teaspoon Cajun seasoning
- 1/4 cup creamy dressing, (such as ranch or lime crema)
For Assembly & Garnish
- 1/4 cup fresh cilantro, chopped, or additional parsley
- 1/4 cup crema, for drizzling
- 1/4 cup sriracha mayo, for drizzling
- 1 lime, cut into wedges
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the grated sweet potatoes, grated plantains, 2 tablespoons chopped green onions, 1 teaspoon Cajun seasoning, grated cheddar and Monterey Jack cheese blend, and large eggs. Mix thoroughly by hand until well combined.
⏱️ 15 min•🌡️ 400
- 2
Take portions of the sweet potato and plantain mixture and press them flat onto the prepared baking sheet, forming thin, round 'taco shells' or fritters, about 4-5 inches in diameter. Leave some space between each. Sprinkle the tops of the formed shells with an additional 1/2 teaspoon of Cajun seasoning. Bake for 20-25 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 400
- 3
While the shells are baking, prepare the shrimp. Rinse the peeled and deveined large shrimp under cold water and pat dry. Place them in a medium bowl and season generously with 1 1/2 teaspoons of Cajun seasoning, tossing to coat.
⏱️ 5 min
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. For extra char, use a kitchen torch to sear the shrimp briefly. Stir in 1/4 cup of sweet chili sauce and toss to coat. Remove from heat and sprinkle with 1 tablespoon chopped fresh parsley.
⏱️ 7 min
- 5
Prepare the fresh slaw. In another large bowl, combine the thinly sliced red onion, diced tomatoes, 1/4 cup chopped fresh parsley, and the 5 ounces pre-shredded salad mix. Add 1 tablespoon olive oil, 1/2 teaspoon Cajun seasoning, and 1/4 cup creamy dressing. Toss thoroughly until all ingredients are well combined.
⏱️ 8 min
- 6
Once the sweet potato and plantain shells are baked, remove them from the oven. While still warm, lightly brush each shell with 1/4 cup sweet chili sauce and 1/4 cup crema.
⏱️ 5 min
- 7
To assemble the tacos, place a generous portion of the fresh slaw onto each sweet potato and plantain shell. Top the slaw with the cooked, sauced shrimp.
⏱️ 3 min
- 8
Garnish the assembled tacos with additional 1/4 cup chopped fresh cilantro or parsley. Drizzle with extra 1/4 cup crema and 1/4 cup sriracha mayo. Serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato & Plantain Shrimp Tacos
Ingredients
For the Sweet Potato & Plantain Shells
- 2 sweet potatoes, medium, peeled and grated
- 2 ripe plantains, medium, peeled and grated
- 2 tablespoons green onions, chopped
- 1 teaspoon Cajun seasoning
- 1 cup cheddar and Monterey Jack cheese blend, grated
- 2 large eggs
- parchment paper, as needed
- 1/4 cup sweet chili sauce
- 1/4 cup crema
For the Sweet Chili Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 1/2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 1/4 cup sweet chili sauce
- 1 tablespoon fresh parsley, chopped
For the Fresh Slaw
- 1/2 red onion, small, thinly sliced
- 1 tomatoes, medium, diced
- 1/4 cup fresh parsley, chopped
- 5 ounces pre-shredded salad mix, (green lettuce, cabbage, carrots)
- 1 tablespoon olive oil
- 1/2 teaspoon Cajun seasoning
- 1/4 cup creamy dressing, (such as ranch or lime crema)
For Assembly & Garnish
- 1/4 cup fresh cilantro, chopped, or additional parsley
- 1/4 cup crema, for drizzling
- 1/4 cup sriracha mayo, for drizzling
- 1 lime, cut into wedges
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the grated sweet potatoes, grated plantains, 2 tablespoons chopped green onions, 1 teaspoon Cajun seasoning, grated cheddar and Monterey Jack cheese blend, and large eggs. Mix thoroughly by hand until well combined.
⏱️ 15 min•🌡️ 400 - 2
Take portions of the sweet potato and plantain mixture and press them flat onto the prepared baking sheet, forming thin, round 'taco shells' or fritters, about 4-5 inches in diameter. Leave some space between each. Sprinkle the tops of the formed shells with an additional 1/2 teaspoon of Cajun seasoning. Bake for 20-25 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 3
While the shells are baking, prepare the shrimp. Rinse the peeled and deveined large shrimp under cold water and pat dry. Place them in a medium bowl and season generously with 1 1/2 teaspoons of Cajun seasoning, tossing to coat.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. For extra char, use a kitchen torch to sear the shrimp briefly. Stir in 1/4 cup of sweet chili sauce and toss to coat. Remove from heat and sprinkle with 1 tablespoon chopped fresh parsley.
⏱️ 7 min - 5
Prepare the fresh slaw. In another large bowl, combine the thinly sliced red onion, diced tomatoes, 1/4 cup chopped fresh parsley, and the 5 ounces pre-shredded salad mix. Add 1 tablespoon olive oil, 1/2 teaspoon Cajun seasoning, and 1/4 cup creamy dressing. Toss thoroughly until all ingredients are well combined.
⏱️ 8 min - 6
Once the sweet potato and plantain shells are baked, remove them from the oven. While still warm, lightly brush each shell with 1/4 cup sweet chili sauce and 1/4 cup crema.
⏱️ 5 min - 7
To assemble the tacos, place a generous portion of the fresh slaw onto each sweet potato and plantain shell. Top the slaw with the cooked, sauced shrimp.
⏱️ 3 min - 8
Garnish the assembled tacos with additional 1/4 cup chopped fresh cilantro or parsley. Drizzle with extra 1/4 cup crema and 1/4 cup sriracha mayo. Serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min