Sweet Potato and Chorizo Tacos
Elevate your taco night with these Sweet Potato and Chorizo Tacos, a delightful fusion of smoky, savory, and zesty flavors! Perfectly roasted sweet potatoes, seasoned with smoked paprika and cumin, pair beautifully with spicy, crumbled chorizo for a bold and hearty filling. Tucked into warm corn tortillas and topped with crisp red onion, creamy avocado, fresh cilantro, and a dollop of tangy sour cream, these tacos offer the perfect blend of textures and tastes. With just 40 minutes from prep to plate, this easy-to-make recipe is ideal for a quick weeknight dinner or festive taco party. Garnish with lime wedges and optional hot sauce for a customizable kick, and enjoy a crowd-pleasing dish that’s bursting with flavor-packed goodness!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 8 ounces Chorizo sausage
- 8 small Corn tortillas
- 1 whole Lime
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro
- 1 large Avocado
- 0.5 cup Sour cream
- Hot sauce (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into small, bite-sized cubes.
In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread them out in an even layer on the prepared baking sheet.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, heat a large skillet over medium heat. Remove the casing from the chorizo sausage, crumble it into the skillet, and cook for 8-10 minutes, stirring frequently, until the chorizo is browned and fully cooked. Set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and warm them in the oven for 5-7 minutes.
Finely dice the red onion, chop the fresh cilantro, and slice the avocado. Cut the lime into wedges for serving.
Assemble the tacos: Place a generous spoonful of roasted sweet potatoes and cooked chorizo onto each warm tortilla. Top with diced red onion, chopped cilantro, sliced avocado, and a dollop of sour cream.
Serve immediately with lime wedges on the side and optional hot sauce for an extra kick.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 27.0 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
