The savory and sweet flavors in these Chorizo and Sweet Potato Tacos go so well together. The chorizo gives it a spicy kick, and the sweet potatoes make it hearty and a little sweet. The apple and pomegranate salsa gives these tacos a burst of color and freshness. The flavors and textures are just right.
Ingredients: 1 lb chorizo sausage. 2 medium sweet potatoes, peeled and diced. 1 red onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 8 small taco tortillas. 1 cup diced apples. 1/2 cup pomegranate seeds. 1/4 cup chopped fresh cilantro. 2 tbsp lime juice. 1/4 cup crumbled queso fresco cheese. Sour cream and lime wedges for serving.
Instructions: In a large skillet over medium heat, cook the chorizo sausage until browned and cooked through. Break it into crumbles as it cooks. Remove from the skillet and set aside. In the same skillet, add the diced sweet potatoes and chopped red onion. Cook until the sweet potatoes are tender and slightly browned, about 10 minutes. Stir in the minced garlic, ground cumin, and chili powder. Cook for another 2 minutes until fragrant. Season with salt and pepper to taste. Return the cooked chorizo to the skillet and mix it with the sweet potato mixture. Cook for an additional 2 minutes to heat through. In a medium bowl, combine the diced apples, pomegranate seeds, chopped cilantro, and lime juice to make the salsa. Toss to combine. Warm the taco tortillas in a dry skillet or microwave according to the package instructions. To assemble the tacos, spoon the chorizo and sweet potato mixture onto each tortilla. Top with the apple and pomegranate salsa and crumbled queso fresco cheese. Serve the tacos with sour cream and lime wedges on the side. Enjoy your Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa!
Prep Time: 20 minutes
Cook Time: 20 minutes
The Candleford Chronicle
