Taco night was always one of my favorites as a kid (provided I could have a warm, fluffy, soft tortilla instead of one of those crunchy shells that scrape your mouth). Heck, I even loved Taco Bell. There’s just something incredibly satisfying about the combination of spiced meat, melted cheese, and sour cream all wrapped up in an easy-to-eat package. None of which are exactly healthy. These Sweet Potato Tacos have been a long time in the making, with some of my earlier iterations using lettuce or jicama wraps. But I always found I’d be hungry again soon after and knew I needed a heartier vehicle to deliver my seasoned meat. Something with a rich flavor to make up for the absence of sour cream. Of course it had to be our old friend the sweet potato! But you can also serve these in squash boats (whether it’s hollowed-out zucchini, yellow squash, butternut squash, or on top of spaghetti squash) or fall back on lettuce or jicama wraps in a pinch (especially if you want a really quick meal).
Looking for more easy AIP recipes?
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