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Jerk Sweet Potato Steak Tacos with Avocado Tomatillo Salsa Verde

Jerk-rubbed steak and roast sweet potatoes are piled into soft flour tortillas and topped with a creamy avocado salsa verde for an incredible twist on sweet potato steak tacos!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 412kcal

Ingredients

Avocado Tomatillo Salsa Verde

  • 1 medium ripe avocado, pitted and removed from skin
  • 1 small jalapeno, stem and seeds removed (or leave seeds in for a spicier kick!)
  • 2 tablespoons minced fresh onion
  • 2 cloves garlic, minced
  • 3/4 cup fresh cilantro
  • 2 tablespoons lime juice
  • 8 medium tomatillos, husks removed and finely chopped
  • Salt and pepper to taste

Jerk Sweet Potato Steak Tacos

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked (or regular) paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons coconut sugar (or brown sugar)
  • 1 teaspoon salt
  • 2 medium sweet potatoes, peeled and cut into 1-in cubes
  • 2 tablespoons olive oil, divided
  • 1 lb flank steak (or top round), fat trimmed and patted dry
  • 1 tablespoon butter
  • Warmed flour tortillas, additional sliced avocado, and cilantro for serving

Instructions

Avocado Tomatillo Salsa Verde

  • In a blender or food processor, blend all salsa verde ingredients until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.

Jerk Sweet Potato Steak Tacos

  • In a small bowl, combine all spices. Divide spice mix in half and toss one half with sweet potatoes and 1 tablespoon olive oil on a baking sheet.
  • Arrange sweet potatoes in a single layer on baking sheet. Roast sweet potatoes at 400F 15-20 minutes or until tender and golden. Keep warm and set aside.
  • Rub remaining spice mixture over steak. In a cast iron skillet, melt butter and remaining 1 tablespoon olive oil over medium-high heat until shimmery. Sear steak 1-1/2 to 2 minutes on each side until golden brown and steak reaches desired doneness. Remove steak from skillet, cover loosely with tin foil, and let rest 8-10 minutes.
  • Thinly slice steak against the grain into strips and toss with warm sweet potato cubes. Spoon sweet potato steak mixture into tortillas and top with salsa verde, additional sliced avocado, and cilantro. Serve immediately and enjoy!

Nutrition

Serving: 1taco | Calories: 412kcal | Carbohydrates: 33.4g | Protein: 24.7g | Fat: 20.8g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 464mg | Potassium: 1043mg | Fiber: 7.2g | Sugar: 2.2g | Calcium: 58mg | Iron: 3mg