Wheat Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, warmly spiced ground turkey, and a bright avocado salsa all piled onto soft, homemade tortillas. The real magic is in those tortillas — made entirely from cassava flour, they press and cook up pliable and golden without a trace of wheat in sight. That means no store-bought shells with ambiguous ingredient lists, just a simple dough you mix and cook yourself in minutes. The sweet potato is roasted at high heat with turmeric, ginger, and Ceylon cinnamon until the edges go jammy and caramelized, which pairs beautifully with the savory turkey seasoned with coconut aminos and scallion greens. Everything comes together in one skillet and one sheet pan, so the process is surprisingly streamlined for a breakfast that feels this substantial. The chunky avocado salsa — just ripe avocado, cilantro, and fresh lime juice — keeps things cool and bright against all that warm spice. Whether you're feeding a crowd or meal-prepping for the week, these tacos deliver serious flavor without any of the wheat-related guesswork.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sweet potato

1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
2 tbsp coconut oil, melted
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
½ tsp fine sea salt

For the turkey

1 lb ground turkey
1 tbsp coconut oil
4 scallions (green tops only), thinly sliced
2 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut aminos
½ tsp fine sea salt

For the tortillas

1 cup cassava flour
¼ tsp fine sea salt
2 tbsp coconut oil, melted
½ cup warm water, plus more as needed

For the avocado salsa

2 ripe avocados, pitted and diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp fine sea salt

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the sweet potato cubes with 2 tbsp melted coconut oil, turmeric, ginger, Ceylon cinnamon, and 1/2 tsp salt until evenly coated, then spread in a single layer on the prepared baking sheet.
2
Roast the sweet potato for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are caramelized and golden brown. Remove from the oven and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!