We don’t wait for Tuesday for tacos in our house! We eat them frequently because when the right ingredients are used, they are energy-packed and nutrient dense. We love to get creative, and these herb-grilled chicken tacos with sweet potato cheddar cheese were awesome! We used chicken thighs because the extra fat means more flavor, and we my favorite almond flour tortillas from Siete Foods.
We also imbibed enjoying my jalapeño infused tequila spiked with LIVE Beverages Kombucha in living limon. Have you had these live sodas? They are UNREAL. The culture-cola and revive root beer flavors are hands down my favorite, but this drink was delicious. How to: Ounce ounce jalapeño-infused tequila + three ounces living limon shaken over ice and garnished with a lime. So refreshing!
The tacos are too easy. Marinate the chicken in chile powder and smoked paprika, and fire up the grill. Once cooked, let sit for just a little before cutting them into slices. Load up your warmed tortilla (I like using two) with chicken, fresh cilantro, avocado and this creamy sweet potato cheddar cheese.
Sweet Potato Cheddar Cheese
- 1/2 sweet potato steamed and peeled
- 4 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1/2 cup plant or nut milk
- salt to taste
Blend together all ingredients until creamy. If it needs to be thinner, add 1 Tbsp. of additional milk at a time. Store any leftovers in fridge for up to one week.
This whole meal went so well together and I will definitely be making it again. I love how creamy and flavorful the cheese turned out.
What do you like in your tacos?! If you try this recipe let me know below!