Recipe by DailyInspiration
To give the tortillas a smoky edge, char them over a gas burner, under the broiler or on the grill - recipe is from Sunset Magazine.
Top Review by Maito
Boy, are these yummy! I used leftover plain sweet potatoes that had been roasted in the oven, omitted the salt, and added about half the chorizo, since ours is really spicy. These tacos are such a perfect combination of sweet, spicy, creamy, tart and crunchy. Definitely a new favorite!
- 1 small white onion, diced
- 2 medium sweet potatoes, diced (1/2 inch cubes)
- 1 tablespoon canola oil
- 1⁄2 teaspoon kosher salt
- 1 lb mexican chorizo sausage (removed from casing)
- 12 corn tortillas (6-inch diameter)
- 6 romaine lettuce leaves
- 1 lime, halved
- 2 ounces Cotija cheese (or feta)
- 2 ripe avocados (firm)
Directions See How It's Made
- Peel onion and sweet potato and dice into 1/2 inch cubes. Heat oil in a large pan over medium heat. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes.
- Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes.
- Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
- Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice.
- Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.