Shredded Guajillo Chicken Tacos with Smoky Sweet Potato Wedges

Step 1

1 Prepare & roast the sweet potatoes Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 2

2 Prepare the remaining ingredients Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Step 3

3 Cook, shred & dress the chicken Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce; toss to coat. Taste, then season with salt and pepper if desired. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 4

4 Warm the tortillas Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Step 5

5 Assemble the tacos & serve your dish: Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the roasted sweet potato wedges and jalapeño sour cream on the side. Enjoy!

Step 6

1 Prepare & roast the sweet potatoes Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 7

2 Prepare the remaining ingredients Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Step 8

3 Cook, shred & dress the chicken Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce; toss to coat. Taste, then season with salt and pepper if desired. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 9

4 Warm the tortillas Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Step 10

5 Assemble the tacos & serve your dish: Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the roasted sweet potato wedges and jalapeño sour cream on the side. Enjoy!