Korean BBQ Beef & Sweet Potato Power Tacos

These Korean BBQ beef tacos combine savory, slightly spicy and sweet flavors into a protein‑rich, 30‑minute meal that’s as quick as it is satisfying. The sweet potato adds natural sweetness and fiber, while the beef provides lean protein. Serve right after searing for a warm, homemade snack or dinner any night of the week.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1 lb Korean‑BBQ marinated beef (thinly sliced)
• • 2 medium sweet potatoes, diced
• • 12 8‑inch corn or flour tortillas
• • 1 cup shredded lettuce
• • 1 cup diced tomatoes
• • ½ cup sliced red onion
• • 1 avocado, sliced
• • ½ cup Greek yogurt (or mayo)
• • 1 Tbsp sriracha or gochujang
• • 1 Tbsp lime juice
• • 1 Tbsp chopped cilantro
• • 1 tsp cumin
• • 1 tsp smoked paprika
• • 1 tsp sesame seeds (optional)
• • 2 Tbsp vegetable oil
• • Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400 °F (200 °C). Toss sweet‑potato cubes with 1 Tbsp oil, cumin, paprika, salt and pepper; spread on a sheet pan and bake 20 min until tender.
2. 2. While potatoes roast, heat a skillet over medium‑high heat and sear the marinated beef 2‑3 min per side until caramelized.
3. 3. Warm tortillas in a dry skillet or microwave for 10 sec.
4. 4. In a small bowl mix Greek yogurt, sriracha, lime juice, cilantro and a pinch of salt to create a quick dressing.
5. 5. Assemble tacos: start with lettuce, then tomatoes, sweet‑potato cubes, beef and avocado.
6. 6. Drizzle the yogurt‑sriracha sauce over the fillings.
7. 7. Sprinkle sliced red onion, cilantro and optional sesame seeds.
8. 8. Fold the tortillas into taco shape, pinching the edges to seal. Serve immediately with lime wedges on the side.

Chef's Note

Use store‑bought Korean BBQ sauce to save prep time, or make a quick sauce with soy sauce, brown sugar, sesame oil, and garlic for a fresher option.

Make-Ahead Tips

You can pre‑cook the sweet potatoes and sear the beef ahead of time, storing them in airtight containers in the fridge for up to 2 days. Just warm the tortillas and assemble when ready to serve.

Substitutions

Replace beef with shredded chicken, thin‑sliced pork, or tofu for a vegetarian version. Use almond‑milk yogurt if dairy‑free.