Ingredients:
- 1 lb peeled and deveined shrimp
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 8 corn tortillas
- For the Cilantro-Lime Crema:
- ½ cup Greek yogurt
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Season shrimp with salt and black pepper. Cook for 2-3 minutes per side, or until pink and opaque.
- Warm tortillas according to package instructions.
- To make the crema, combine yogurt, cilantro, lime juice, and salt in a small bowl. Mix well and adjust seasoning to taste.
- Assemble tacos by filling each tortilla with roasted sweet potatoes, cooked shrimp, and a dollop of cilantro-lime crema. Garnish with additional cilantro and lime wedges, if desired.