Spicy Chorizo and Sweet Potato Tacos
Spicy Chorizo and Sweet Potato Tacos
Ingredients
For the Tacos
- 1 1/2 pounds sweet potato, peeled and diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces Mexican chorizo, casings removed
- 1/2 yellow onion, diced
- 2 garlic, cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 12 corn tortillas
For the Lime Crema and Toppings
- 1/2 cup sour cream
- 1 lime, juiced and cut into wedges for serving
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer.
⏱️ 2 min•🌡️ 400°F - 2
Roast the sweet potato in the preheated oven for 20 to 25 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400°F - 3
While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain any excess grease.
⏱️ 7 min - 4
Add the diced yellow onion to the skillet with the chorizo and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, until fragrant.
⏱️ 5 min - 5
Once the sweet potatoes are roasted, add them to the skillet with the chorizo mixture. Stir gently to combine.
⏱️ 2 min - 6
Prepare the lime crema by combining the sour cream with the juice of half a lime in a small bowl. Stir until smooth.
⏱️ 1 min - 7
Warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, heating them in a dry skillet over medium heat for 15-20 seconds per side, or charring them lightly over an open flame.
⏱️ 3 min - 8
Assemble the tacos by spooning the chorizo and sweet potato mixture into the warm tortillas. Drizzle with lime crema, sprinkle with chopped fresh cilantro, and serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Sweet Potato Tacos
Ingredients
For the Tacos
- 1 1/2 pounds sweet potato, peeled and diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces Mexican chorizo, casings removed
- 1/2 yellow onion, diced
- 2 garlic, cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 12 corn tortillas
For the Lime Crema and Toppings
- 1/2 cup sour cream
- 1 lime, juiced and cut into wedges for serving
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer.
⏱️ 2 min•🌡️ 400°F - 2
Roast the sweet potato in the preheated oven for 20 to 25 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400°F - 3
While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain any excess grease.
⏱️ 7 min - 4
Add the diced yellow onion to the skillet with the chorizo and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, until fragrant.
⏱️ 5 min - 5
Once the sweet potatoes are roasted, add them to the skillet with the chorizo mixture. Stir gently to combine.
⏱️ 2 min - 6
Prepare the lime crema by combining the sour cream with the juice of half a lime in a small bowl. Stir until smooth.
⏱️ 1 min - 7
Warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, heating them in a dry skillet over medium heat for 15-20 seconds per side, or charring them lightly over an open flame.
⏱️ 3 min - 8
Assemble the tacos by spooning the chorizo and sweet potato mixture into the warm tortillas. Drizzle with lime crema, sprinkle with chopped fresh cilantro, and serve immediately with extra lime wedges.
⏱️ 5 min