Name: Chorizo and Sweet Potato Tacos with Avocado Salsa
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 12 ounces fresh chorizo; 1 sweet potato (10 to 12 ounces), peeled and cut into ½-inch dice; Kosher salt and freshly ground black pepper; 1 cup low-sodium chicken broth; 1 large ripe but firm avocado, peeled, pitted and cut into ¼-inch dice; 1/4 large white onion, finely chopped; 1 to 2 serrano or jalapeños, stemmed, seeded and minced; 2 tablespoons fresh lime juice; 1/2 cup lightly packed cilantro, finely chopped; Warm corn tortillas, for serving; Crumbled queso fresco, for serving

Directions

In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.

Chorizo and Sweet Potato Tacos with Avocado Salsa

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