Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4
AuthorCharlotte March,
We never stop experimenting with tacos, and this sweet and savory version is our new favorite. To give the tortillas a smoky edge, char them over a gas burner, under the broiler, or on the grill.

How to Make It

Step 1
1

Peel onion and sweet potato and dice into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.

Step 2
2

Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon, until cooked through, 7 to 8 minutes.

Step 3
3

Meanwhile, heat tortillas in an oven or a microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.

Step 4
4

Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from remaining lime half.

Step 5
5

Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

Step 6
6

*Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.

Ingredients

 1 small white onion
 1 medium orange-fleshed sweet potato (often labeled "yam")
 1 tablespoon canola oil
 1/2 teaspoon kosher salt
 1 pound Mexican chorizo*, such as Silva brand, removed from casing
 12 corn tortillas (6-in. diameter)
 6 romaine lettuce leaves
 1 lime, halved
 2 ounces cotija (crumbly white Mexican cheese)* or feta
 2 firm-ripe avocados

Directions

Step 1
1

Peel onion and sweet potato and dice into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.

Step 2
2

Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon, until cooked through, 7 to 8 minutes.

Step 3
3

Meanwhile, heat tortillas in an oven or a microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.

Step 4
4

Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from remaining lime half.

Step 5
5

Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

Step 6
6

*Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.

Sweet Potato and Chorizo Tacos