Sweet Potato and Coconut Tacos
Inspired by one of our favourite restaurant dishes, this delicately spiced dish is fragrant, filling, and ideal for slimming plans like Weight Watchers!
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NutritionPer Serving
- Calories383
- Carbs65g
- Protein13g
- Fat5.2g
- Saturates3.7g
- Sugars17g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Inspired by one of our favourite dishes from a popular Latin American chain restaurant, sweet potatoes and creamy coconut are delicately spiced and flavoured with tangy lime. It’s a rich and creamy taco filling that’s bright and colourful!
We’ve topped with a quick pickled onion mix to add the wow factor so this recipe truly looks as good as it tastes! With added black beans for protein, these tacos will keep you feeling full and satisfied.
This recipe can easily be made dairy free and vegan if you choose to omit the yoghurt garnish. By swapping the wraps to a gluten free version, you have a dish that can suit so many dietary requirements and still be slimming friendly.
What diets is this Sweet Potato and Coconut Tacos suitable for?
This Sweet Potato and Coconut Tacos recipe is suitable for vegetarian diets.
It can be made gluten free, dairy free and vegan as long as you swap out the following ingredients for gluten free versions;
- Small tortilla wraps
- Yoghurt (omit to make the recipe vegan and dairy free)
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Sweet Potato and Coconut Tacos?
We’ve used small tortilla wraps in this recipe, such as Weight Watchers branded low fat wraps. We’ve also used light coconut milk as it’s a considerable calorie saving compared to a tin of the full fat version!
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How many calories are in these Sweet Potato and Coconut Tacos?
There are 383 calories per portion in these Sweet Potato and Coconut Tacos, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Sweet Potato and Coconut Tacos is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200ºC.
Step 2
In a small bowl mix the red wine vinegar with the sweetener and a pinch of salt. Mix in the sliced onions, cover and refrigerate until needed.
Step 3
Spread the sweet potato chunks over a baking sheet, spray with the low calorie cooking spray and sprinkle over the smoked paprika. Season with a little salt and pepper and toss around to ensure the sweet potato is well coated. Place in the oven and cook for 15 minutes, until the sweet potato is just cooked. It should be soft, but still able to hold its shape.
Step 4
Place the coconut milk in a frying pan, stir in the Cajun seasoning, garlic granules, lime juice and a pinch of salt.
Step 5
Place over a medium to high heat and bring to the boil. Boil rapidly until the coconut milk has reduced by half and become the consistency of single cream. This should take 5-10 minutes depending on the size of your frying pan. If you are using a small frying pan it will need a little longer cooking.
Step 6
Remove from the heat and stir in the black beans and coriander.
Step 7
When the sweet potatoes are cooked, carefully stir into the bean and coconut mixture and return to the heat for a minute or 2 to ensure everything is well coated with the coconut sauce and heated through.
Step 8
Warm the wraps in a microwave for a couple of minutes.
Step 9
Fill the wraps with lettuce and sweet potato. Top with the diced tomatoes and the pink pickled onions, and a spoonful of fat free yoghurt if desired.
Step 10
Serve 2 tacos per person, with some extra salad and your choice of accompaniment.
What could I serve with these Sweet Potato and Coconut Tacos?
This recipe is filling and substantial on its own, but you could make it go even further by adding a mixed salad or one of these suggested sides:
How do you know when these Sweet Potato and Coconut Tacos are cooked?
You should cook these Sweet Potato and Coconut Tacos until the potatoes are soft and the coconut milk has reduced to the consistency of single cream. This will take around 20 minutes in total.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Sweet Potato and Coconut Tacos in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sweet Potato and Coconut Tacos in the fridge for approximately 3 days or so.
Can I freeze Sweet Potato and Coconut Tacos?
This recipe is best enjoyed fresh, as the texture may be affected when frozen. From fridge to table in only 20 minutes, it’s a quick and simple dinner!
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Sweet Potato and Coconut Tacos
Inspired by one of our favourite restaurant dishes, this delicately spiced dish is fragrant, filling, and ideal for slimming plans like Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 383
- Carbs 65G
Instructions
- Pre-heat the oven to 200ºC.
- In a small bowl mix the red wine vinegar with the sweetener and a pinch of salt. Mix in the sliced onions, cover and refrigerate until needed.
- Spread the sweet potato chunks over a baking sheet, spray with the low calorie cooking spray and sprinkle over the smoked paprika. Season with a little salt and pepper and toss around to ensure the sweet potato is well coated. Place in the oven and cook for 15 minutes, until the sweet potato is just cooked. It should be soft, but still able to hold its shape.
- Place the coconut milk in a frying pan, stir in the Cajun seasoning, garlic granules, lime juice and a pinch of salt.
- Place over a medium to high heat and bring to the boil. Boil rapidly until the coconut milk has reduced by half and become the consistency of single cream. This should take 5-10 minutes depending on the size of your frying pan. If you are using a small frying pan it will need a little longer cooking.
- Remove from the heat and stir in the black beans and coriander.
- When the sweet potatoes are cooked, carefully stir into the bean and coconut mixture and return to the heat for a minute or 2 to ensure everything is well coated with the coconut sauce and heated through.
- Warm the wraps in a microwave for a couple of minutes.
- Fill the wraps with lettuce and sweet potato. Top with the diced tomatoes and the pink pickled onions, and a spoonful of fat free yoghurt if desired.
- Serve 2 tacos per person, with some extra salad and your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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4 comments
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Saira OzFriday 11th June 2021
A yummy dish, needed an accompaniment (for me) but will definitely make this again 🙂
HollyMonday 14th June 2021
Hey Saira, so glad to hear you enjoyed this recipe we think these tacos go great with our Mexican Slaw and Chipotle Hasselback Potatoes or even a side salad.
Denise HallidayTuesday 25th May 2021
Can you use the carton of Alpro coconut instead please or is that too runny?
HollyTuesday 25th May 2021
Hey Denise, You could use a carton of coconut milk like Alpro but sauce might not thicken as much and the coconut flavour will be a lot more subtle. Hope that helps!
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