Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Charlotte March
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

1006 calories; calories from fat 61%; protein 37g; fat 68g; saturated fat 21g; carbohydrates 63g; fiber 11g; sodium 1961mg; cholesterol 115mg.
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