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Carne Asada & Sweet Potato Tacos w/ Lime

Carne Asada & Sweet Potato Tacos w/ Lime

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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 494kcal



  • 1/2 cup Cilantro
  • 3 tbsp Lime Juice
  • 2 tbsp Olive Oil
  • 2 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Sea Salt


  • 1 Sweet Potato
  • 1/2 lb Ribeye Steak
  • 1-2 tsp Safflower Oil
  • 8 Tortillas

Lime Crema

  • 1/4 cup Sour Cream
  • 1/4 cup Heavy Whipping Cream
  • 1/4 tsp Sea Salt
  • 1 tbsp Lime Juice


  • Preheat oven to 400 Deg F


  • Wizz the cilantro, lime juice, olive oil, chili powder, cumin and salt. Cut the sweet potato in 1/2" cubes. In a medium bowl, toss sweet potato cubes with marinade. In a resealable bag, place the ribeye steak and the remaining marinade. Tenderize the steak while rubbing the marinade into the meat. Place the sweet potatoes and steak into refrigerator for 1-12 hours.


  • In a lined baking sheet, scatter the marinated sweet potato cubes and then bake for 25 mins.
  • In a pan, sear both sides of the steak over a small amount of vegetable oil for about 1 minute on each side. After the sweet potato timer ends, add the steak and roast for an additional 5 minutes.
  • Remove the steak from the oven and allow to rest. Cube the steak for serving.
  • In a pan or within a covered dish in the oven, warm the tortillas. Chop fresh cilantro and serve with lime crema (See below).

Lime Crema

  • In a small bowl, whisk the sour cream, heavy whipping cream, sea salt and freshly squeezed lime juice.


Calories: 494kcal | Carbohydrates: 42g | Protein: 18g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 980mg | Potassium: 495mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6240IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 4mg
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