This Sweet Potato Taco recipe brings crispy, roasted halloumi and caramelized sweet potatoes together in easy sheet pan tacos with creamy lime sauce and fresh toppings.
These vegetarian sheet pan tacos are perfect for weeknights. Everything cooks together in the oven for easy cleanup.
I love halloumi tacos and they’re so perfect and satisfying combined with sweet potato tacos.
Sheet-Pan Halloumi & Sweet Potato Taco Ingredients
- Sweet potato (Related: how to make Instant Pot Sweet Potatoes)
- Halloumi: A firm, grillable cheese that browns beautifully in the oven. It’s salty, chewy, and holds its shape when roasted.
- Spices: Paprika, ground cumin, garlic powder, cayenne.
- Oil
For Lime Cream Sauce
- Greek yogurt or sour cream (see Plain Greek Yogurt Vs Sour Cream)
- Mayonnaise
- Lime
You could even make a batch of my yummy Cilantro Lime Crema, Baja Sauce and/or Mango Habanero Sauce.
To Serve
- Flour tortillas or corn tortillas
- Avocado
- Red onion (or pickled red onion)
Variations and Substitutions
Swap what you need to—this recipe is flexible.
- No halloumi? Use tofu or paneer instead (see Halloumi vs. Paneer). You’ll need 1/4 tsp+ more kosher salt, as these are not salted (and halloumi is!)
- Less heat? Skip the cayenne or reduce it to a pinch.
- Make it vegan? Use tofu and a plant-based yogurt/mayo combo for the crema.
Grab These Tools
- Sheet pan for roasting everything at once
- Parchment paper to prevent sticking
- Mixing bowl for tossing sweet potato and halloumi
- Small bowl for the lime crema
- Knife and cutting board for prep work
How to Make Sheet-Pan Halloumi & Sweet Potato Tacos: An Easy Guide
This comes together fast. Everything roasts on one pan while you stir together the sauce.
Roast the Halloumi and Sweet Potato
- Dice the sweet potato and cut the halloumi into cubes. Toss with canola oil, spices, and a good pinch of salt.
- Spread on a parchment-lined baking sheet, keeping the sweet potato and halloumi separate. Roast at 425ºF until sweet potatoes are tender and browned in spots, about 30 minutes.
Make the Lime Crema
- In a small bowl, stir together the greek yogurt, mayonnaise, lime juice and zest, and salt.
Taste and adjust the salt if needed. It should be tangy and a little salty.
Warm the Tortillas and Assemble
- Warm tortillas in a dry skillet or directly over a flame.
- Fill each one with roasted sweet potato, halloumi, avocado, red onion, and a spoonful of crema.
5 Common Mistakes to Avoid
Here are the most frequent mix-ups to avoid when making sheet-pan halloumi & sweet potato tacos:
- Skipping parchment paper makes cleanup a pain and can cause the halloumi to stick and tear.
- Overcrowding the pan leads to steaming instead of roasting. Spread everything out so the edges can crisp.
- Not salting the sweet potatoes results in a bland filling. Halloumi is salty, but the potatoes need their own seasoning.
- Roasting halloumi too long can make it rubbery. If your oven runs hot, check it early or roast the sweet potato first.
- Using cold tortillas means they’ll tear or stay stiff. Warm them before filling so they’re soft and flexible.
Side Dishes for Sheet-Pan Halloumi & Sweet Potato Tacos
Serve with a simple side like Mexican Street Corn Salad, cabbage slaw for tacos, Instant Pot Mexican Rice or refried beans.
Chips and guacamole are always welcome too.
Finish your meal with one of my yummy Mexican Dessert Recipes.
Other Taco Recipes You’ll Love
- Shredded Beef Tacos
- Tacos Al Pastor
- Chicken Street Tacos
- Spicy Fish Tacos
- Crispy Fried Tacos (or Baked Chicken Tacos!)
Sweet Potato Tacos with Halloumi (Sheet Pan Recipe!)
These sweet potato tacos bring crispy roasted halloumi and sweet potatoes together in sheet pan tacos with creamy lime sauce and fresh toppings. Everything cooks on a single pan for easy cleanup.
Ingredients
- 1 large sweet potato diced
- 8 oz halloumi sliced
- 4 tbsp canola oil
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp cayenne
- salt
For Sauce
- ⅓ cup greek yogurt or sour cream
- 3 tbsp mayonnaise
- zest and juice of 1 lime
To Serve
- flour tortillas
- sliced avocado
- thinly sliced red onion
Instructions
- Toss sweet potato and halloumi with canola oil, paprika, cumin, garlic powder, cayenne, and a generous pinch of salt.
- Spread the mixture on a parchment-lined baking sheet, keeping halloumi and sweet potato separated.
- Roast at 425ºF until sweet potatoes are tender and charred in spots, about 30 minutes.
- In a small bowl, stir together greek yogurt, mayonnaise, lime zest and juice, and salt to make the sauce.
To Serve
- Warm tortillas (see notes) and top with roasted sweet potato, halloumi, avocado, red onion, and a spoonful of sauce.
Notes
Halloumi: This cheese is firm, brined, and doesn’t melt—it crisps up beautifully when roasted.
Sweet Potato: Dice into small, even cubes for faster, even cooking.
Lime Crema: Make it ahead—it keeps well in the fridge for 3 days.
Tortillas: Warm them on a skillet or directly over a flame for best texture. Alternatively, wrap them in damp paper towel and heat in 20 second bursts in the microwave.
Substitutions: Try paneer, tofu, chicken, fish, or black beans instead of halloumi—just season with salt, as halloumi is naturally salty.
Storage: Store leftover fillings in separate containers and reheat in the oven or skillet for best texture.
Nutrition
Calories: 430kcal | Carbohydrates: 13g | Protein: 14g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 780mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8625IU | Vitamin C: 2mg | Calcium: 593mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Made these tacos tonight for supper. My daughter and I absolutely loved them. Definitely will be making these again. Love following your blog.