Chorizo and Sweet Potato Tacos
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
Ingredients
For the chorizo sweet potatoes
<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>2 sweet potatoes<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>220g Heura X Bosh! Chorizo Burgers<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>100 cherry tomatoes<item-todo-done>
For the tomato salsa
<item-todo-done>1 tbsp jarred jalapeños<item-todo-done><item-todo-done>1 tbsp plant-based yoghurt<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the sriracha mayo
<item-todo-done>2 tbsp Sriracha sauce<item-todo-done><item-todo-done>100g plant-based mayonnaise<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done> salt to taste<item-todo-done>
To serve
<item-todo-done>1 red chilli - deseeded<item-todo-done><item-todo-done>8 small corn tortillas<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done>10g coriander leaves - reserved from the fishcakes<item-todo-done>
Before you start
Preheat the oven to 180°C, fan setting | 1 large baking tray | 2 small mixing bowls
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