Ingredients

Ingredients

• 10 oz Shrimp
• 4 Flour Tortillas
• 1 Red Onion
• 1 lb Sweet Potatoes
• 1/4 c Sour Cream
• 1 oz Sliced Roasted Red Peppers
• 1/4 c Creamy Chipotle Sauce
• 2 oz Queso Blanco
• 1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Instructions

Instructions

1

Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the sweet potatoes; cut into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 18 to 20 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2

Roast the shrimp & vegetables:

While the sweet potatoes roast, halve, peel, and thinly slice the onion. Pat the shrimp dry with paper towels; remove and discard the tails. In a bowl, combine the sliced onion and prepared shrimp. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Stir to coat. Transfer to the other side of the sheet pan of roasted sweet potatoes. Arrange in an even layer. Roast 6 to 8 minutes, or until the sweet potatoes are tender when pierced with a fork and the shrimp are opaque and cooked through. Remove from the oven.

3

Warm the tortillas:

While the shrimp and vegetables roast, wrap the tortillas in a large piece of foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

4

Assemble the tacos & serve your dish:

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, roasted shrimp and onion, peppers, and queso blanco (crumbling before adding). Serve the tacos with the roasted sweet potatoes and chipotle sauce on the side. Enjoy!