Crispy Sweet Potato Shawarma Tacos

If you’re looking for a clever, gluten-free twist on taco night, these Crispy Sweet Potato Shawarma Tacos are about to become a regular in your meal rotation!

Instead of traditional tortillas, the taco shells are made by mixing grated sweet potato with shredded cheese, egg, and spices, then baking them until golden and flexible. Stuffed with savory shawarma chicken, a fresh tomato-onion salad, sumac, and a cool garlic Greek yogurt sauce, these offer high-protein, macro-friendly goodness in every bite.

Prep time, Cook time, Servings

• Prep time: 15 minutes

• Cook time: 20–25 minutes

• Yield: 4 tacos (2 servings)

Ingredients

For the Sweet Potato Taco Shells

• 1 medium sweet potato, peeled and grated

• ½ cup shredded mozzarella (or cheddar/monterey jack)

• 1 large egg

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

For the Shawarma Chicken Filling

• 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces

• 1 tbsp shawarma seasoning blend (or a mix of cumin, coriander, paprika, turmeric, & garlic powder)

• 1 tbsp olive oil (for cooking)

• Salt and black pepper, to taste

For the Creamy Garlic Sauce

• ½ cup plain Greek yogurt

• 1 clove fresh garlic, minced

• ¼ tsp garlic powder

• ¼ tsp onion powder

• 1 tbsp fresh lemon juice

• Pinch of salt and black pepper

For Topping & Garnish

• Fresh salad: Halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley or mint

• Sumac, for dusting

Step-by-Step Instructions

1. Make the Sweet Potato Shells 🍠

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, mix the grated sweet potato, shredded cheese, egg, garlic powder, onion powder, salt, and black pepper until well combined. Scoop 4 equal portions onto the parchment paper and press each into a flat, round circle. Bake for 15–20 minutes until the edges are golden and crisp.

2. Shape the Taco Shells 🌮

Immediately upon removing the sweet potato rounds from the oven, gently drape them over the backside of a muffin tin or a taco rack while still warm so they cool into folded taco shapes.

3. Cook the Shawarma Chicken 🍗

Heat 1 tbsp olive oil in a skillet over medium-high heat. Toss the chicken pieces with the shawarma seasoning, salt, and pepper. Cook for 6–8 minutes, turning occasionally, until golden-brown and cooked through.

4. Mix the Garlic Sauce 🧄

In a small bowl, whisk together the Greek yogurt, minced garlic, garlic powder, onion powder, fresh lemon juice, salt, and black pepper until smooth.

5. Assemble & Serve ✨

Stuff each sweet potato shell with warm shawarma chicken and a spoonful of the fresh tomato-onion salad. Top with a generous dollop of creamy garlic yogurt sauce, a sprinkle of fresh parsley, and a dusting of sumac. Enjoy immediately!

📊 Estimated Macros (Per Serving - 2 Tacos)