Sweet Potato, Mushroom and Radish Slaw Tacos

If you’re looking for a vibrant, plant-based meal that bursts with flavor, Sweet Potato, Mushroom, and Radish Slaw Tacos are a must-try.

These tacos combine the earthy sweetness of roasted sweet potatoes, the umami depth of sautéed mushrooms, and the crisp, peppery crunch of fresh radish slaw. Together, they create a perfect balance of textures and flavors wrapped inside warm tortillas. Unlike heavy, meat-based tacos, this vegetarian twist is light yet filling, making it a great choice for weeknight dinners, meal prep, or even entertaining guests.

The slaw adds freshness and brightness, cutting through the richness of the roasted vegetables. Plus, the dish is highly customizable—you can dress it up with avocado, drizzle on spicy crema, or keep it simple with lime and cilantro. It’s proof that tacos don’t need meat to be absolutely irresistible!

Why We Love This Recipe

We love these tacos because they showcase how plant-based ingredients can be both hearty and exciting. The roasted sweet potatoes bring natural sweetness, mushrooms add a meaty bite without any actual meat, and the radish slaw provides a refreshing crunch that ties everything together. They’re colorful, nutritious, and fun to eat—perfect for both kids and adults. Best of all, the recipe is flexible: you can swap in your favorite vegetables, use different seasonings, or even make them vegan with dairy-free toppings.

Why It’s a Must-Try Dish

This dish is a must-try because it’s a healthy yet indulgent alternative to traditional tacos. It’s packed with vitamins, fiber, and plant-based protein while still being comforting and satisfying. It’s also budget-friendly and easy to prepare, making it perfect for busy weeknights. If you’re trying to eat more vegetables without giving up bold flavors, this recipe is the perfect answer.

Recipe Info:

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 (8 tacos total)
• Calories: ~280–320 kcal per taco (depending on toppings and tortillas)

Ingredients

For the Taco Filling:

• 2 medium sweet potatoes, peeled and diced
• 8 oz mushrooms (cremini or button), sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and black pepper, to taste

For the Radish Slaw:

• 5–6 radishes, thinly sliced into matchsticks
• 1 small carrot, julienned
• ¼ red cabbage, finely shredded
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp honey or agave syrup
• Salt and pepper, to taste

For Serving:

• 8 small tortillas (corn or flour)
• 1 avocado, sliced (optional)
• Fresh cilantro, chopped
• Lime wedges

Directions

1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes: Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
3. Sauté the mushrooms: Heat a skillet over medium heat with a drizzle of olive oil. Add mushrooms, season with salt and pepper, and cook until golden and slightly crisp (about 8 minutes).
4. Make the slaw: In a bowl, combine radishes, carrot, and red cabbage. Toss with lime juice, olive oil, honey/agave, salt, and pepper. Let sit for 10 minutes to absorb flavors.
5. Warm the tortillas in a dry skillet or directly over a flame for charred edges.
6. Assemble tacos: Layer roasted sweet potatoes, sautéed mushrooms, and radish slaw on each tortilla. Add optional avocado, cilantro, and a squeeze of lime.

Step-by-Step Preparation Method:

1. Dice sweet potatoes, toss with seasonings, and roast until tender.
2. While they roast, cook mushrooms until golden brown.
3. Prepare radish slaw by tossing veggies with lime juice, olive oil, and honey/agave.
4. Warm tortillas for soft, pliable texture.
5. Assemble by layering sweet potatoes, mushrooms, slaw, and toppings.
6. Serve immediately with lime wedges.

How to Serve

Serve the tacos warm with fresh lime wedges on the side. Pair them with Mexican rice, black beans, or a light side salad. For extra flavor, drizzle with chipotle crema, spicy salsa, or tahini-lime dressing.

Recipe Tips & Variations:

• Add black beans or lentils for extra protein.
• Swap mushrooms for zucchini or eggplant if preferred.
• Make it vegan by skipping honey and using dairy-free tortillas.
• Add pickled onions or jalapeños for tang and heat.

Freezing & Storage

• Storage: Store roasted sweet potatoes and mushrooms separately in airtight containers for up to 3 days. Keep slaw fresh in the fridge for 2 days.
• Freezing: Roasted sweet potatoes and mushrooms can be frozen for up to 2 months. Thaw and reheat before assembling tacos. Slaw is best made fresh.

Special Equipment Needed

• Baking sheet
• Large skillet
• Mixing bowls
• Sharp knife or mandoline (for slicing slaw veggies)

FAQ:

Q: Can I use corn tortillas instead of flour?
Yes! Corn tortillas add an authentic flavor and are naturally gluten-free.

Q: Can I prep this in advance?
Yes—roast the sweet potatoes and mushrooms ahead of time and reheat when serving. Make the slaw fresh.

Q: Can I add cheese?
Absolutely—crumbled queso fresco or feta would work beautifully.

Q: Can I make this spicy?
Yes, add jalapeños, chili flakes, or drizzle with hot sauce.

Conclusion

Sweet Potato, Mushroom, and Radish Slaw Tacos are the perfect example of how simple, plant-based ingredients can create a meal that’s both vibrant and satisfying. With their combination of roasted, sautéed, and fresh elements, these tacos offer layers of flavor in every bite. They’re versatile, healthy, and fun to assemble, making them a dish you’ll come back to again and again—whether for a quick dinner, meal prep, or a colorful addition to taco night.