Roasted Tomato Chicken &
Sweet Potato Hash Tacos

July 12, 2022

Starting the weekend off right. 
 
Simply cooked shredded chicken with bites of roasted tomatoes, layered over smoked paprika sweet potato nuggets – YES! 
 
Top it all with creamy avocado cream – lots of lime and garlic. I love to add more cotija cheese and hot sauce at the table too! 
 
Layers upon layers!
 
This makes a lot of chicken SO I always use the leftovers in quesadillas and salads. It also freezes well to use another time.

There are 2 ways to make this recipes!

Yes, 2 ways of making this Roasted Tomato Chicken & Sweet Potato Hash Tacos recipe.

One making the chicken in an Instant Pot and the other in a Slow Cooker.

You can also simply bake the chicken or put it on your stove top in a pot with the tomatoes.

Want more taco recipes...

Smoky Chicken Fajita Tacos with Scallion Cream

Crispy Chicken Tacos with Cilantro Lime Ranch

Sheet Pan Honey Chile Chicken & Sweet Red Pepper Tacos

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Roasted Tomato Shredded Chicken & Sweet Potato Hash Tacos with Garlic Cotija Avocado Cream

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Author: White Sparrow
Diet: Gluten Free

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Description

The easiest shredded chicken recipe out there – top it all with amazing garlic cotija avocado cream! Dip worthy.

Ingredients

Scale

1 8 oz. can roasted tomatoes
1 teaspoon cumin
1 1/2 teaspoons smoked paprika, divided
1/2 teaspoon each salt and pepper, plus more for seasoning
1 bunch of cilantro, chopped
juice from 1/2 a lime
1–2 sweet potatoes, diced
2 tablespoons coconut oil (or cooking oil of your choosing)
16–20 tortillas, (I used mini street taco yellow corn)

Garlic Cotija Avocado Cream

1 avocado, halves and cored
1 pinch salt and pepper
2 garlic cloves, peeled
2 tablespoons crumble cotija cheese
1 small bunch fresh cilantro
juice from 1/2 lime
3 tablespoons coconut milk (full fat or regular)

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Instructions

Using a Slow Cooker

On the high setting, add in the chicken, roasted tomatoes, cumin, 1 teaspoon smoked paprika, salt and pepper.
Cook for 2-3 hours or until the chicken is cooked through.

Using an Instant Pot

Set the Instant Pot to high pressure for 18 minutes. Place the chicken, roasted tomatoes, 1 teaspoon smoked paprika, salt and pepper in the pot. Put the top on and press start. Once finished let the pressure out slowly.

While the chicken cooks

Prepare your sweet potatoes. Using a heavy duty pan, melt the oil over medium/high heat. Add the sweet potatoes and turn the heat to medium low. Turn and toss every free minutes. Put a lid on it, if you have one – this will help steam them and cook faster. They are finished when they are tender in the middle and charred on the outside – roughly 12 minutes.
Once the chicken is fully cooked, use 2 forks or tongs to shred the chicken. Mix in the chopped cilantro and remaining lime juice.
To assemble the tacos, I toast my tortillas on the stove top so they are warmed throughout and have some charred bits on them. Sometimes I double up the tortillas so there are two – they break less and can carry more ingredients!
Spoon about 6-8 sweet potatoes pieces onto the tortilla. Place some shredded chicken on top follow by a large dollop of the avocado cream (recipe to follow). Repeat.
Serve with hot sauce, more cilantro and cotija cheese.

To make the Avocado Cream

Mix everything together in a food processor or blender. Process until smooth. Taste test – may need more salt. Use for this recipe – this does not store well.