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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 1006
  • Calories from fat: 61%
  • Protein: 37g
  • Fat: 68g
  • Saturated fat: 21g
  • Carbohydrate: 63g
  • Fiber: 11g
  • Sodium: 1961mg
  • Cholesterol: 115mg

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. 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. 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. 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. 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. 5. Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.
  6. *Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.
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