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Recipe of the Week – 01/24022
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Sweet Potato and Chicken Tacos with Avocado Spread

Julie Thilges
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Course Main Course
Cuisine Mexican
Servings 2
Calories 656 kcal


  • 1 Chicken breast
  • 1 Sweet potato
  • 4-6 Tortilla
  • 1 Avocado small
  • 3 tbsp Olive oil
  • .5 cup Yogurt plain
  • 1 Lime juice
  • 3 tsp Garlic powder
  • 1 tbsp Chili powder
  • .5 tsp Chili powder
  • .5 tsp Ground cumin
  • .25 tsp Onion powder


  • Cut chicken breast up into 1 inch cubes.
  • In a medium bowl whisk together 2 Tbsp olive oil, 2 tsp garlic powder, 1 tbsp chili powder, cumin, onion powder, and salt.  Add chicken and toss to coat.  Let cool for 15 minutes.
  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  • Dice sweet potato and coat with olive oil, chili powder, salt and pepper.  Spread onto baking sheet and roast for 20 minutes or until golden brown.
  • Make avocado spread by combining avocado, plain yogurt, 1 tsp garlic powder, and lime juice in a food processor. (Opt. pinch of salt and pepper) Pulse until smooth. Chill until ready. 
  • Heat skillet with 1 tbsp olive oil and cook chicken over medium until cooked through.  8-12 minutes. 
  • Assemble by spreading avocado spread on tortilla shells, add chicken and sweet potatoes.  Add any optional ingredients to your preference such as cilantro or black beans. Enjoy! 


Calories: 656kcal