Sweet Potato Chicken Taco Cups -

Taco cups have emerged as a delightful and innovative way to enjoy the classic flavors of tacos while adding a creative twist. These bite-sized wonders are not only fun to eat but also provide a healthy alternative to traditional tacos, particularly when made with wholesome ingredients like sweet potatoes and lean chicken. The combination of these ingredients makes for a nutritious meal that can be enjoyed by everyone, from family members to guests at a gathering.

Sweet Potato Chicken Taco Cups

Discover a healthy twist on tacos with these delicious Sweet Potato Chicken Taco Cups! This bite-sized treat is packed with nutritious ingredients like sweet potatoes rich in vitamins and lean ground chicken. Perfect for family dinners, meal prep, or as a fun appetizer at gatherings, these taco cups are customizable to suit any taste. With a blend of vibrant flavors and easy preparation, they’re sure to be a hit with everyone. Enjoy a satisfying meal that’s as nutritious as it is tasty!

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Ingredients

2 medium sweet potatoes, peeled and diced into small cubes

1 lb (approximately 450g) ground chicken

1 tablespoon olive oil, plus extra for cooking

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup shredded cheese (cheddar or Mexican blend)

1 ripe avocado, diced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Sweet Potato Cups:

- In a mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, and season with salt and pepper. Toss until well coated.

- Spread the sweet potatoes evenly on a baking sheet in a single layer.

- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and start to caramelize at the edges.

Cook the Chicken Mixture:

- In a large skillet, heat a small amount of olive oil over medium heat.

- Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

- Increase the heat slightly, and add the ground chicken to the skillet. Cook while stirring occasionally until the chicken is fully browned, approximately 5-7 minutes.

- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine and allow the spices to bloom for 2-3 minutes.

- Gently fold in the rinsed black beans and corn, continuing to cook until warmed through.

Assemble the Taco Cups:

- Once the sweet potatoes are roasted, lower the oven temperature to 350°F (175°C).

- In a standard muffin tin, use the roasted sweet potato cubes to form a base for each cup, pressing them firmly into the bottom and up the sides.

- Evenly spoon the chicken mixture into each sweet potato cup, filling them generously.

- Top each filled cup with a sprinkling of shredded cheese.

Bake Again:

- Place the muffin tin back in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

- Remove the taco cups from the oven and allow them to cool slightly for easier handling. Top each cup with diced avocado and a sprinkle of fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the cups.

Prep Time, Total Time, Servings: 15 min | 1 hr | 4-6 servings

Presentation Tips: For an appealing presentation, arrange the taco cups on a colorful platter and garnish with extra cilantro and lime wedges around the edges.