Sweet Potato and Chorizo Tacos
- Ready In:
- 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)
- 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.
Questions & Replies
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We really enjoyed this. I used all the ingredients except only 10 ounces of chorizo and half the tortillas. I omitted the salt and it is still a bit salty for our taste (chorizo tends to be salty). I would add another sweet potato to this, as I think even with my reduced amount, there would have been a better balance of sweet potato and chorizo that way. UPDATE: I have been making this with more sweet potato, and that really works out well for us - I think that the balance between sweet potato and chorizo is better with more sweet potato. I love how easy this is- the chorizo provides all the seasoning you need, so it's so simple to make for weeknight dinners.