Sweet Potato Taco Shells With Shredded Beef

A delicious, high-protein twist on taco night that's crispy, satisfying, and simple enough for a busy weeknight.

Why You'll Love These Sweet Potato Taco Shells

I don't believe healthy eating has to mean giving up the foods you love. Around here, we're all about making simple swaps that still feel comforting and satisfying.

These sweet potato taco shells are crispy around the edges, sturdy enough to hold your favorite fillings, and packed with flavor. The first time I made them, I loaded them with slow-cooked shredded beef, tomatoes, cheese, sour cream, and... let's just say there wasn't much avocado left after I was done. Sometimes the healthiest meals are the ones that leave you feeling completely satisfied.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

For the Taco Shells

• 1 medium sweet potato, peeled and shredded

• 1 egg

• 1½ cups shredded mozzarella cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

  
  

For the Filling

Use your favorite taco fillings! I used:

• Slow-cooked shredded beef

• Diced tomatoes

• Avocado

• Shredded cheese

• Sour cream (or Greek yogurt)

• Salsa

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, combine the shredded sweet potato, mozzarella, egg, and seasonings until well mixed.

3. Divide the mixture into equal portions and flatten each into a thin circle on the baking sheet.

4. Bake for 18–22 minutes, or until the edges are golden brown.

5. Carefully remove the shells from the oven. While they're still warm and flexible, gently drape them over the handle of a wooden spoon, a rolling pin, or another rounded object to create the taco shell shape.

6. Allow the shells to cool for several minutes so they become crisp.

7. Fill with your favorite taco ingredients and enjoy!

Estimated Nutrition (per serving)

• Calories: 390

• Protein: 27g

• Carbohydrates: 17g

• Fat: 24g

• Fiber: 3g

• Sugar: 3g

Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.

Tips & Variations

• Don't make the shells too thick or they won't crisp as well.

• Add a pinch of chili powder or cayenne pepper for extra heat.

• Ground turkey, chicken, or black beans make great filling alternatives.

• These shells are best enjoyed fresh while they're still crisp.

Storage

Refrigerator: Store leftover shells in an airtight container for up to 3 days.

Freezer: Freeze cooled shells between sheets of parchment paper for up to 2 months.

Reheating: Bake at 350°F for 5–8 minutes until warmed through and crisp again.

Around My Table...

One of my favorite things about cooking is that it doesn't have to be perfect. The first time I made these, I actually used more mozzarella than the recipe called for because I had some that needed to be used. I also piled on way more avocado than anyone probably should. That's real life.

Around my table, wellness isn't about perfection—it's about making small, realistic choices that help us feel our best while still enjoying dinner with the people we love.

I hope these taco shells become one of those recipes you come back to again and again.

Happy cooking!

— Neeta 💕

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