Spicy Chorizo and Sweet Potato Tacos
Spicy Chorizo and Sweet Potato Tacos
Ingredients
For the Tacos
- 1 pound sweet potato, peeled and cut into 1/2-inch cubes
- 1 pound chorizo, casings removed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 corn tortillas
For the Toppings
- 1 avocado, sliced or diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup cotija cheese, crumbled (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
⏱️ 2 min•🌡️ 400
- 2
In a large bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
⏱️ 5 min
- 3
Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
⏱️ 10 min•🌡️ 350
- 5
Drain off any excess grease from the chorizo.
⏱️ 1 min
- 6
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min
- 7
Assemble the tacos: Layer the warm tortillas with the cooked chorizo and roasted sweet potatoes. Top with sliced avocado, red onion, cilantro, and crumbled cotija cheese, if using.
⏱️ 5 min
- 8
Serve immediately with lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Sweet Potato Tacos
Ingredients
For the Tacos
- 1 pound sweet potato, peeled and cut into 1/2-inch cubes
- 1 pound chorizo, casings removed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 corn tortillas
For the Toppings
- 1 avocado, sliced or diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup cotija cheese, crumbled (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
⏱️ 2 min•🌡️ 400 - 2
In a large bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
⏱️ 10 min•🌡️ 350 - 5
Drain off any excess grease from the chorizo.
⏱️ 1 min - 6
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 7
Assemble the tacos: Layer the warm tortillas with the cooked chorizo and roasted sweet potatoes. Top with sliced avocado, red onion, cilantro, and crumbled cotija cheese, if using.
⏱️ 5 min - 8
Serve immediately with lime wedges on the side.
⏱️ 1 min