Chorizo and Sweet Potato Tacos with Avocado Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 54
- Saturated Fat
- 17
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 85
- Sodium
- 1222
- Total: 30 min
- Active: 30 min
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.