This is my edited version


Grilled Chicken & Sweet Potato Tacos



—6 flour tortillas
—1 pound boneless chicken (we used thighs) – cut into approx. 1 inch squares
—1-2 medium tomatoes
—1 avocado
—1 sweet potato
—1 medium shallot
—1 lime
—olive oil OR vegetable oil (your preference; I use olive), salt, and pepper


—Pre-heat oven to 400 degrees & wash/dry all produce items; quarter the lime and juice half of it
—Peel the sweet potato & dice into 1/2-inch cubes; toss w/ a small amount of oil, salt, and pepper on a foil-lined baking pan(for easy clean-up)
—Bake the sweet potato for about 20-25 minutes (toss around on the pan at about the 15 minute mark)
—Finely dice the shallot (orig. recipe calls for 1 Tbsp; but again, I use the whole shallot because I am using extra tomato & because I like shallot!)
—Dice the tomato
—Mix the tomato, shallot, and juice of half a lime in a bowl; season w/ salt & pepper to taste & set aside
—Peel & pit the avocado and cut it into slices; set aside
—When the sweet potato is almost finished roasting, heat about 1 Tbsp of oil in a non-stick frying pan over medium-high heat
— Once the chicken is cooked, drain it on the paper towels.
—Fold a damp paper towel around the tortillas and microwave for about 30 seconds (or if you prefer not to microwave, you can heat them in a damp paper towel that is covered completely in foil for about 5 min in the oven before you turn the oven off)
—Fill each tortilla with chicken, sweet potato, avocado slices, spoonfuls of tomato salsa, serve w/ remaining lime wedges

[recipe adapted from an original recipe found on Hello Fresh]