Chorizo and Sweet Potato Tacos
These tacos are genuinely one of our favourite things to make when we want something a bit special on a weeknight. The combination of smoky plant-based chorizo and sweet, caramelised roasted sweet potato is just unreal, and it all comes together in about 40 minutes. You get this brilliant contrast of textures, crispy edges on the potato, juicy and punchy chorizo filling, all piled into a warm tortilla. We keep coming back to this one because it feels like a proper treat but it's honestly so straightforward to pull off. Make this tonight, you won't regret it.
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Large pan
- 2x small mixing bowls
Ingredients
- 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
- 1 tbsp jarred jalapeños
- 1 tbsp plant-based yoghurt
- 1 red onion
- 2 spring onions
- 10g coriander leaves
- 1 lime
- salt to taste
- 2 tbsp Sriracha sauce
- 100g plant-based mayonnaise
- ½ lime
- salt to taste
- 1 red chilli - deseeded
- 8 small corn tortillas
- 2 limes
- 10g coriander leaves - reserved from the fishcakes
Method
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
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
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
Make the sriracha mayo
- Mix all of the sriracha mayo ingredients together in a small bowl until the mixture comes together
- Taste and season
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
Tips & Variations
- Get the sweet potato crispy: Make sure your sweet potato pieces aren't too crowded in the tray. Give them space and they'll roast up beautifully rather than steam. A single layer is the move.
- Spice it your way: We love dialling up the heat with a pinch of cayenne in the chorizo mix. If you're cooking for people who like it mild, just leave it out and let the smoked paprika do the talking.
- Load up the toppings: We find this works really well with a dollop of vegan sour cream, some pickled red onions, and a big squeeze of lime. Fresh coriander if you've got it too. Trust us on this one, the fresh stuff on top really lifts the whole dish.
Why This Works
The trick here is getting the sweet potato pieces small enough, around 1cm, so they roast up with those crispy caramelised edges rather than going soft and steamy. That texture is what makes the whole thing. The chorizo spices then do the heavy lifting on flavour, so every bite has that smoky, slightly spicy kick that makes tacos so addictive.