One of my favorite #dinneronawhim recipes is making Taco Tuesday not only desirable but easy! Streamlined cooking of chorizo, onions, and sweet potatoes/corn all at once put dinner on the table in 30 minutes max. Chorizo’s natural spices are especially complimentary to sweet potatoes; but if you’re not feeling pork, try ground turkey, ground beef, or solo sweet potato!
Serves 4
2 links chorizo sausage, casings removed
1 tablespoon vegetable oil
1 sweet onion, sliced
1 tablespoon olive oil
1 sweet potato, peeled and cubed into 1/2-inch bites
1 ear of corn, kernels removed
salt + pepper
1/4 teaspoon chili powder
1/4 teaspoon sweet paprika
8 8” tortillas, warmed
1 avocado, sliced or mashed
Cilantro, chopped to garnish
1/2 cup Mexican-style cheese, shredded
Your favorite salsa
1. Preheat oven to 400 degrees. Place parchment paper on a baking sheet. Line a single layer of sweet potatoes on one half and corn on the other. Sprinkle liberally with chili powder, paprika, salt and pepper. Bake for 20 minutes, or until sweet potatoes are softened. Check on corn after 15 minutes in case it’s ready early!
2. Meanwhile, in a small cast iron, heat vegetable oil over medium heat. Add chorizo and cook, using a wooden spoon to break up into small pieces. Continue stirring until browned. Turn heat to low until ready to assemble tacos.
3. At the same time, heat a small pan with olive oil over medium heat. Add sliced onion and stir constantly to caramelized, about 15 minutes. Turn heat to low until ready to assemble tacos.
4. Once all elements are cooked, assemble tacos in the following order: chorizo, onions, sweet potato, corn, cilantro, mexican cheese. Serve alongside avocado and salsa.
