Vegan Chorizo & Sweet Potato Tacos Bosh TV

Chorizo and Sweet Potato Tacos

  • Simple
  • 0:40 m
  • 19 ingredients

Have you heard of Heura? If you haven't, it's about time you did! We've teamed up to bring you these delicious tacos, using Heura Chorizo Burgers and a homemade sriracha mayo for a zesty and tangy flavour that will tantalise your tastebuds!

Serves: 4

Ingredients

For the chorizo sweet potatoes

  • 1 tsp smoked paprika
  • 2 sweet potatoes
  • 1 red onion
  • 2 garlic cloves
  • 220g Heura X Bosh! Chorizo Burgers
  • olive oil
  • salt to taste
  • 100 cherry tomatoes

For the tomato salsa

  • 1 tbsp jarred jalapeños
  • 1 tbsp plant-based yoghurt
  • 1 red onion
  • 2 spring onions
  • 10g coriander leaves
  • 1 lime
  • salt to taste

For the sriracha mayo

  • 2 tbsp Sriracha sauce
  • 100g plant-based mayonnaise
  • ½ lime
  • salt to taste

To serve

  • 1 red chilli - deseeded
  • 8 small corn tortillas
  • 2 limes
  • 10g coriander leaves - reserved from the fishcakes

Before you start

Preheat the oven to 180°C, fan setting | 1 large baking tray | 2 small mixing bowls

Step 1

Roast the sweet potatoes

  • Cut the sweet potatoes into small pieces (about 1cm)
  • Spoon into a large baking tray
  • Drizzle with olive oil and a pinch of salt
  • Mix well until all of the sweet potatoes are coated in the oil and roast for 20 minutes

Ingredients

  • 2 sweet potatoes
  • olive oil
  • salt to taste

Step 2

Start the chorizo mixture

  • Peel and dice the red onion and garlic
  • Place a large pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the diced red onion, garlic and a pinch of salt
  • Mix well and cook for 5-10 minutes, or until the onion begins to feel soft
  • At this point, crumble in the chorizo burger and add the paprika
  • Mix well and cook for 5-6 minutes

Ingredients

  • 1 tsp smoked paprika
  • 1 red onion
  • 2 garlic cloves
  • 220g Heura X Bosh! Chorizo Burgers
  • 100 cherry tomatoes

Step 3

Make the tomato salsa

  • Peel and very finely dice the red onion, quarter the tomatoes, trim and thinly slice the spring onions, roughly chop the coriander leaves and finely dice the jalapenos
  • Spoon all of the ingredients into a small mixing bowl and add the juice of 1 lime, 1 tablespoon of vegan yoghurt and a pinch of salt
  • Mix well until all of the ingredients come together

Ingredients

  • 1 tbsp jarred jalapeños
  • 1 tbsp plant-based yoghurt
  • 1 red onion
  • 2 spring onions
  • 10g coriander leaves
  • 1 lime
  • salt to taste

Step 4

Make the sriracha mayo

  • Mix all of the sriracha mayo ingredients together in a small bowl until the mixture comes together
  • Taste and season

Ingredients

  • 2 tbsp Sriracha sauce
  • 100g plant-based mayonnaise
  • ½ lime
  • salt to taste

Step 5

Finish the tacos

  • After 20 minutes, remove the sweet potato chunks from the oven and mix through the chorizo mixture
  • Cook the corn tortillas according to the instructions on pack
  • Deseed and finely slice the red chillies, roughly chop the coriander and quarter the limes
  • Once cooked, lay all the elements on the table ready to serve
  • Layer the corn tortillas with a spoonful of the chorizo mixture, then a spoonful of tomato salsa
  • Drizzle with sriracha mayo and serve with some chopped coriander and red chilli sprinkled on top and a lime wedge served on the side

Ingredients

  • 1 red chilli - deseeded
  • 8 small corn tortillas
  • 2 limes
  • 10g coriander leaves - reserved from the fishcakes