Chicken Tacos with Elote-Style Sweet Potatoes

Chicken Tacos

with Elote-Style Sweet Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
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:
Browse Steps
1 of 6