Chicken and Sweet Potato Tacos with Spicy Maple Sour Cream
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Simple whole ingredients full of farm-to-table flavor ANY TIME of the year! Chicken and Sweet Potato Tacos are a quick meal solution your whole family will love love love.
  • 1 pound boneless skinless chicken tenders
  • 1½ cups low sodium chicken broth
  • 2 teaspoons chili powder
  • ½ (20 ounce) package Alexia Sweet Potato Fries with Sea Salt
  • For the Bean Salad:
  • 1 cup black beans, drained and rinsed
  • ½ cup Alexia Organic Super Sweet Corn, thawed
  • ½ cup diced Roma tomatoes
  • ½ medium red onion, diced
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • For the Spicy Maple Sour Cream:
  • ½ cup sour cream (light or full fat are fine)
  • 1½ tablespoons maple syrup
  • 1-2 teaspoons of your favorite hot sauce (adjust the heat according to your preference)
  • Other Taco Ingredients:
  • 8 corn or flour tortillas
  • chopped cilantro to garnish
  1. Preheat the oven to 425F. Scatter the sweet potatoes across an ungreased baking sheet in a single layer. Bake for 15 minutes.
  2. While the sweet potatoes bake, place the chicken in a medium saucepan. Cover with the chicken broth and add the chili powder. Bring it to a boil, reduce the heat to medium high, cover and let the chicken simmer for 11 minutes. Turn the burner off and let the chicken sit in the pan, still covered, for another 10-11 minutes.
  3. While the chicken and sweet potatoes are cooking, toss together all the ingredients for the bean salad.
  4. Next you'll make the Spicy Maple Sour Cream by stirring together the sour cream, maple syrup, and hot sauce (you can opt to add a tiny bit of salt to taste)
  5. When the chicken is done, remove it from the liquid with a slotted spoon. Shred it using two forks. You can add a little bit of the cooking liquid back to the chicken to kep it moist if you prefer. Discard any leftover liquid.
  6. To assemble the tacos, stack sweet a few baked Alexia Sweet Potato Fries onto each tortilla (I like to quickly heat my tortillas in a skillet but this step is not required). Top with bean salad, a little shredded chicken, and then the Spicy Maple Sour Cream. Garnish with the chopped cilantro and serve immediately.
Recipe by Sugar Dish Me at