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Chorizo & Sweet Potato Tacos

Chorizo & Sweet Potato Tacos
Chorizo & 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!

This recipe can be made gluten-free if you use corn tortillas, and even better, it's plant-based!

Ingredients
Method

Before you start

Preheat the oven to 180°C, fan setting | 1 large baking tray | 2 small mixing bowls

Ingredients

For the chorizo sweet potatoes

  • 2 sweet potatoes
  • 1 red onion
  • 2 garlic cloves
  • 220g Heura BOSH! Chorizo Burgers
  • 1 tsp smoked paprika
  • Olive oil
  • Salt

For the tomato salsa

  • 100g cherry tomatoes
  • 1 red onion
  • 2 spring onions
  • 10g fresh coriander leaves
  • 1 tbsp jarred jalapeno
  • 1 tbsp vegan yoghurt
  • 1 lime
  • Salt

For the sriracha mayo

  • 100g vegan mayonnaise
  • 2 tbsp sriracha sauce
  • ½ lime
  • Salt

To serve

  • 1 red chilli
  • 2 limes
  • 8 small corn tortillas
  • 10g fresh coriander leaves

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