Chicken Tacos with Elote-Style Sweet Potatoes

Chicken Tacos

with Elote-Style Sweet Potatoes

40 MIN
4 Servings
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From the Test Kitchen

For this zesty dish, you’ll top soft flour tortillas with melty monterey jack, then bake them to create a delightfully cheesy base for a filling of shredded chicken tossed with our herbaceous cilantro sauce. It’s all complete with roasted sweet potato wedges topped with a sour cream drizzle and crumbly cotija—a take on the seasonings of Mexican elote-style corn.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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Chicken Tacos with Elote-Style Sweet Potatoes
Title
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, halve the radishes lengthwise; thinly slice crosswise. Cut off and discard the root end of the lettuce; thinly slice the leaves. Combine in a bowl. 

Cook, shred, & dress the chicken:
3 Cook, shred, & dress the chicken:

While the sweet potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add 1/4 cup of water (carefully, as the liquid may splatter). Cook 6 to 7 minutes, or until browned and cooked through.  Transfer to a large bowl. Using two forks, shred the cooked chicken into bite-sized pieces. Add the cilantro sauce and stir to coat. Taste, then season with salt and pepper if desired.

Make the cheesy tortillas:
4 Make the cheesy tortillas:

While the chicken cooks, place the tortillas on a work surface. Evenly top with the monterey jack cheese; season with salt and pepper. Working in two batches, place the prepared tortillas on a separate sheet pan. Bake 2 to 3 minutes per batch, or until the cheese is melted. Carefully transfer to a work surface and let cool slightly.

Dress the vegetables & assemble the tacos:
5 Dress the vegetables & assemble the tacos:

To the bowl of prepared vegetables, add half the vinegar and a drizzle of olive oil. Season with salt and pepper; toss to combine. Assemble the tacos using the cheesy tortillas, dressed chicken, and dressed vegetables

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the sour cream and remaining vinegar. Taste, then season with salt and pepper if desired. Serve the tacos with the roasted sweet potatoes on the side. Top the sweet potatoes with the seasoned sour cream, cotija cheese, and remaining spice blend. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, halve the radishes lengthwise; thinly slice crosswise. Cut off and discard the root end of the lettuce; thinly slice the leaves. Combine in a bowl. 

Prepare the remaining ingredients:
Cook, shred, & dress the chicken:
3 Cook, shred, & dress the chicken:

While the sweet potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add 1/4 cup of water (carefully, as the liquid may splatter). Cook 6 to 7 minutes, or until browned and cooked through.  Transfer to a large bowl. Using two forks, shred the cooked chicken into bite-sized pieces. Add the cilantro sauce and stir to coat. Taste, then season with salt and pepper if desired.

4 Make the cheesy tortillas:

While the chicken cooks, place the tortillas on a work surface. Evenly top with the monterey jack cheese; season with salt and pepper. Working in two batches, place the prepared tortillas on a separate sheet pan. Bake 2 to 3 minutes per batch, or until the cheese is melted. Carefully transfer to a work surface and let cool slightly.

Make the cheesy tortillas:
Dress the vegetables & assemble the tacos:
5 Dress the vegetables & assemble the tacos:

To the bowl of prepared vegetables, add half the vinegar and a drizzle of olive oil. Season with salt and pepper; toss to combine. Assemble the tacos using the cheesy tortillas, dressed chicken, and dressed vegetables

6 Finish & serve your dish:

In a bowl, combine the sour cream and remaining vinegar. Taste, then season with salt and pepper if desired. Serve the tacos with the roasted sweet potatoes on the side. Top the sweet potatoes with the seasoned sour cream, cotija cheese, and remaining spice blend. Enjoy! 

Finish & serve your dish:
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