Honey-lime sweet potato, black bean and corn tacos

sweet-potato-tacoAfter many weeks of heavy, butter-induced French style cooking, it’s time to start eating a little lighter and healthier. I’m trying to squeeze in as much fruit and vegetables and salads as possible over the next couple weeks until school starts up again. Probably not great timing being the holiday season and there are so many yummy treats that are definitely not healthy, but any little bit helps, I guess.

If you feel like adding a little protein, shrimp would be great in these. I’d dust them lightly with the same mixture of spices on the sweet potato and saute them off in a skillet.

I used pico de gallo as a topping, but you could use a variety of any type of topping – cotija cheese, cilantro, salsa, hot sauce, anything.

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