These tacos were fantastic! Instead of chorizo, I used Soyrizo. I did add some diced serrano chiles and cilantro to the romaine and lime. My whole family loved them. Such a great idea and a nice break from meats.
Sweet Potato and Chorizo Tacos
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.
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- Calories: 1006
- Calories from fat: 61%
- Protein: 37g
- Fat: 68g
- Saturated fat: 21g
- Carbohydrate: 63g
- Fiber: 11g
- Sodium: 1961mg
- Cholesterol: 115mg
- 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
- 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.
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