Chorizo and Sweet Potato Tacos

0:40 m

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!

Start cooking ➞




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
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