Lake Tahoe recipe: Sweet potato steak tacos w/ chipotle mayo |

Lake Tahoe recipe: Sweet potato steak tacos w/ chipotle mayo

Arica Davis
Yummy Fixins
These steak and sweet potato tacos make for a perfect weekend treat.
Courtesy photo |

If it’s wrong to admit that I love anything wrapped in a flour tortilla with a little sour cream, then I don’t want to be right. I can be healthy about it, however, which is where sweet potatoes come in. Also, steak.

Together they make for a delicious and protein packed meal, whether it be lunch, dinner or even breakfast.

Vegetarians need not feel left out of the tasty fun. Simply replace the steak with seasoned portebello mushrooms, or omit entirely.


Makes two servings.

Taco fixins:

1 pound beef, flank, skirt or NY strip

2 tablespoons taco seasoning, separated (recipe below)

1 tablespoon olive oil

1 sweet potato, peeled and diced

1 small onion, diced

Salt and pepper

Four 6-inch flour tortillas

4 ounces goat cheese, crumbled


Season the beef with ½ tablespoon of taco seasoning, let sit at room temperature. Preheat grill over to medium high heat for 10 minutes. Meanwhile, heat olive oil in a large skillet over medium heat.

Sauté diced sweet potato and onion until softened, about 20 minutes. While the sweet potatoes are cooking, place the steak on the grill and cook to desired doneness, about 4 minutes per side for medium rare. Transfer the steak to cutting board, loosely cover with foil and let rest for 10 minutes before slicing. Slice the steak across the grain into thin diagonal slices.

To serve, warm the tortillas on the grill or in the microwave. Spoon a little of the sweet potato mixture on to each tortilla. Top the mixture with some a few pieces of beef and sprinkle crumbled goat cheese. Drizzle with chipotle mayo and squeeze of lime juice. Enjoy!

Taco seasoning:

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper


Combine all ingredients and mix well.

Chipotle mayo:

1/3 cup mayonnaise

1/4 cup sour cream

1 small chipotle chile (from can of chipotles in adobo)

1 tablespoon lime juice


Mix until smooth. Store in airtight container in the refrigerator until ready to use. Remaining chipotles can also be reserved in an airtight container in the refrigerator.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit to book your next dinner party.

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