I grew up in California, so any form of tacos were a weeknight-staple in my diet. My best friend’s dad was originally from Mexico, so he taught us how to cook some mean taco recipes (among other things). Chorizo tacos have always held a special place in my heart… I just love the slight spiciness and authentic flavor.
Now-a-days, my cooking style is a little eclectic. I’ll often take what I’ve learned in the past and alter the recipe so I can use whatever I have on hand.
Voila… these Chorizo Tacos with Roasted Sweet Potatoes and Quinoa were born.
Since spring is here (and summer is just around the corner), my Mango-Pom Guacamole would make an excellent side dish for this entree. I just love the contrast of mixing semi-sweet and savory ingredients together.
I serve these with flour tortillas that I buy at our local Mexican market. However, feel free to substitute with whatever taco shells you like best (or whatever you have on hand). If you’re watching your carbs, serve over a bed of shredded lettuce to make-your-own taco salad. Oh… and any leftovers can be stuffed into an omelet!
INGREDEINTS:
- Ground Chorizo (about 1 cup)
- 1 Sweet Potato, diced & roasted
- Olive Oil, as needed
- Sweet Heat Dry Rub or seasonings of choice
- 1 cup Quinoa, cooked
- Cojita or Feta Cheese, crumbled
- Cabbage, shredded
- Red Onion, sliced
- Cilantro
- Hot Sauce or Salsa (optional)
- 8-10 Taco Shells (Flour or Corn)
DIRECTIONS:
- Preheat your oven to 400F. Cut sweet potato into cubes and lay in a single layer on a roasting tray. Drizzle with a tiny amount of olive oil and preferred seasonings. (I love my Sweet Heat Dry Rub for this recipe.) Roast for 20 – 25 minutes, until crispy on the outside and tender in the center.
- While the sweet potatoes roast, cook chorizo and quinoa to packaged directions. You will need a small pot and a frying pan for this step. Right before the sweet potatoes are finished, warm tortillas as you feel necessary.
- Once everything is cooked, I actually like to combine the chorizo and quinoa together. This isn’t necessary, but I personally like how the flavors blend together.
- Assemble tacos and garnish with cheese, shredded cabbage, red onions, cilantro and hot sauce. Enjoy immediately.
LEFTOVER IDEA:
Saute any leftover filling ingredients in large frying pan until warmed. Move to one side and scramble a few eggs on the other. Serve with lots of fresh herbs and tortillas.
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TO PRINT:
- Ground Chorizo (about 1 cup)
- 1 Sweet Potato, diced & roasted
- Olive Oil, as needed
- Sweet Heat Dry Rub or seasonings of choice
- 1 cup Quinoa, cooked
- Cojita or Feta Cheese, crumbled
- Cabbage, shredded
- Red Onion, sliced
- Cilantro
- Hot Sauce or Salsa (optional)
- Preheat your oven to 400F. Cut sweet potato into cubes and lay in a single layer on a roasting tray. Drizzle with a tiny amount of olive oil and preferred seasonings. (I love my Sweet Heat Dry Rub for this recipe.) Roast for 20 - 25 minutes, until crispy on the outside and tender in the center.
- While the sweet potatoes roast, cook chorizo and quinoa to packaged directions. You will need a small pot and a frying pan for this step. Right before the sweet potatoes are finished, warm tortillas as you feel necessary.
- Once everything is cooked, I actually like to combine the chorizo and quinoa together. This isn't necessary, but I personally like how the flavors blend together.
- Assemble tacos and garnish with cheese, shredded cabbage, red onions, cilantro and hot sauce. Enjoy immediately.
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