Sweet Potato and Chorizo Tacos

Photo: Annabelle Breakey; Styling: Randy Mon
We never stop experimenting with tacos, and this sweet and savory version is our new favorite. To give the tortillas a smoky edge, char them over a gas burner, under the broiler, or on the grill.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 1006
Caloriesfromfat 61 %
Protein 37 g
Fat 68 g
Satfat 21 g
Carbohydrate 63 g
Fiber 11 g
Sodium 1961 mg
Cholesterol 115 mg

Ingredients

1 small white onion
1 medium orange-fleshed sweet potato (often labeled "yam")
1 tablespoon canola oil
1/2 teaspoon kosher salt
1 pound Mexican chorizo*, such as Silva brand, removed from casing
12 corn tortillas (6-in. diameter)
6 romaine lettuce leaves
1 lime, halved
2 ounces cotija (crumbly white Mexican cheese)* or feta
2 firm-ripe avocados

Preparation

1. Peel onion and sweet potato and dice into 1/2-in. 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 just tender, 8 to 9 minutes.

2. Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon, until cooked through, 7 to 8 minutes.

3. Meanwhile, heat tortillas in an oven or a microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.

4. Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from remaining lime half.

5. Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

*Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.

Note:

Charlotte March,

February 2014