Spicy Chorizo Sweet Potato Tacos
Spicy Chorizo Sweet Potato Tacos
Ingredients
For the Chorizo Sweet Potato Filling
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 pound Mexican chorizo, casings removed
- 1/2 yellow onion, medium, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 corn tortillas, small
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/2 cup sour cream, or Mexican crema, for drizzling
- as needed hot sauce, optional
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer, ensuring they are not overcrowded.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, flipping them halfway through to ensure even cooking. Remove from the oven and set aside.
⏱️ 25 min•🌡️ 400
- 3
While the sweet potatoes are roasting, heat a large skillet over medium-high heat. Add the Mexican chorizo (without casing) and cook, breaking it up with a spoon, until it is browned and cooked through, which usually takes about 8-10 minutes. Drain off any excess grease and transfer the cooked chorizo to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
⏱️ 10 min
- 4
Add the diced yellow onion to the skillet with the reserved chorizo fat. Sauté the onion for 3-5 minutes until it has softened and become translucent. Then, add the minced garlic and cook for another 1 minute until it is fragrant, being careful not to burn it.
⏱️ 5 min
- 5
Return the cooked chorizo to the skillet with the onion and garlic. Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are aromatic. Add the roasted sweet potatoes to the skillet and gently fold everything together to combine the flavors. Taste the mixture and adjust the salt and pepper as needed.
⏱️ 5 min
- 6
Warm the corn tortillas just before serving. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in the oven for 5-7 minutes until pliable.
⏱️ 5 min
- 7
To assemble the tacos, fill each warm tortilla with a generous amount of the chorizo sweet potato mixture. Garnish with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, crumbled cotija cheese, a drizzle of sour cream or Mexican crema, and hot sauce if desired. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo Sweet Potato Tacos
Ingredients
For the Chorizo Sweet Potato Filling
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 pound Mexican chorizo, casings removed
- 1/2 yellow onion, medium, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 corn tortillas, small
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/2 cup sour cream, or Mexican crema, for drizzling
- as needed hot sauce, optional
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer, ensuring they are not overcrowded.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, flipping them halfway through to ensure even cooking. Remove from the oven and set aside.
⏱️ 25 min•🌡️ 400 - 3
While the sweet potatoes are roasting, heat a large skillet over medium-high heat. Add the Mexican chorizo (without casing) and cook, breaking it up with a spoon, until it is browned and cooked through, which usually takes about 8-10 minutes. Drain off any excess grease and transfer the cooked chorizo to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
⏱️ 10 min - 4
Add the diced yellow onion to the skillet with the reserved chorizo fat. Sauté the onion for 3-5 minutes until it has softened and become translucent. Then, add the minced garlic and cook for another 1 minute until it is fragrant, being careful not to burn it.
⏱️ 5 min - 5
Return the cooked chorizo to the skillet with the onion and garlic. Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are aromatic. Add the roasted sweet potatoes to the skillet and gently fold everything together to combine the flavors. Taste the mixture and adjust the salt and pepper as needed.
⏱️ 5 min - 6
Warm the corn tortillas just before serving. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in the oven for 5-7 minutes until pliable.
⏱️ 5 min - 7
To assemble the tacos, fill each warm tortilla with a generous amount of the chorizo sweet potato mixture. Garnish with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, crumbled cotija cheese, a drizzle of sour cream or Mexican crema, and hot sauce if desired. Serve immediately and enjoy!
⏱️ 5 min