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