Method

1. 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

2. 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

3. 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 jalapeños | 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

4. 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

5. 5.

   Finish the chorizo mixture | After 20 minutes, remove the sweet potato chunks from the oven and mix through the chorizo mixture

6. 6.

   Cook the tacos | Cook the tacos according to the instructions on the packet

7. 7.

   Assemble the tacos | Deseed and finely slice the red chillies, roughly chop the coriander and quarter the limes | Cook the corn tortillas according to the instructions on pack | 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