Sweet Potato Chorizo Street Tacos

July 6, 2010
Sweet Potato Chorizo Street Tacos

Author Notes:

Adapted from the recipe by Tracy Newel of "Fresno Foodie".


Makes: 8 tacos


  • 3 tablespoons vegetable oil
  • 1 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 2 3/4 cups)
  • 3/4 cup finely chopped onion
  • 2 ounces Spanish chorizo, finely chopped
  • 1 tablespoon minced garlic, finely chopped
  • salt and ground black pepper
  • 8 (5-inch) corn tortillas
  • 1 cup shredded cabbage
  • 1 tablespoon lime juice
  • 1/2 cup sour cream
  • 2 tablespoons chopped cilantro
In This Recipe


  1. In large skillet, heat oil over medium heat; add sweet potatoes and onion; cook until onion is tender, about 5 minutes.
  2. Add chorizo; cook and stir until it begins to brown and sweet potatoes are tender, about 3 minutes.
  3. Add garlic, salt and pepper; cook and stir 1 minute.
  4. Wrap tortillas in a damp paper towel; microwave until warm, about 30 to 60 seconds.
  5. In small bowl, toss cabbage with lime juice; season with salt and pepper to taste.
  6. To serve, divide sweet potato mixture evenly among warm tortillas; top with cabbage, sour cream, and cilantro.
  7. Serve with hot sauce and lime wedges if desired.

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