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Let’s talk tacos.
They are my perfect food.
I’d gladly serve and eat them everyday if I could and never get sick of them.
Tacos are just good, easy, fun – and so adaptable.
Growing up we really did have tacos every other night. Ok, maybe not every other night, but at least two or three times a week. At least.
Of course back then they were only straight up beef tacos with a very generous amount of taco seasoning. No tomatoes, no lettuce no avocados, no salsa, no guacamole and definitely no crema.
Just ground beef, flour tortillas for the boys, hard tortillas for Mom and I, a ton of cheddar cheese and salad for Dad, where my mom and I might steal some lettuce from .
Sometimes on very rare occasions Mom and I would get our way and get turkey tacos, but to be honest that only happened if we were able to sneak the turkey meat into the pan without the boys finding out.
Tacos were just easy and everyone liked them. Well not everyone, my dad would alway makes himself salads every night for dinner.
Like every night.
No exaggeration.
When we were younger we ate boring, boring food. Chicken, tacos, chicken, tacos, steak, chicken and rice with everything. No exaggeration there either. We had rice practically every night and we still have it a lot.
We love rice.
No actually my Mom loves rice and everybody else has learned to love it and want it with practically everything, because of her.
My dad actually likes good food.
Not a whole lot of beef or chicken, but lots of fish, vegetables, tons of spicy food and cheese. But we all love cheese. Cheese is at the top of the food chain around here.
So my poor dad ate salad every almost night for like fourteen years. Then I came in and took over the kitchen and he finally started getting food good enough to retire the salads.
But he still does love a good salad.
In fact this salad is his all time favorite……
Buffalo sauce is his absolute favorite… on anything.
Anyway, we still like tacos around here. We just can’t break the taco habit.
And yes, we still have them once a week. The boys though? Yeah, they still eat them like every other night, but they are picky and will not eat much of anything else.
So these are different.
I know.
But I promise the sweetness from the sweet potato is so amazing with the spicy chorizo, like so amazing.
And then with the sweet corn and black bean salsa and the roasted avocado cream?
Oh man, if only you knew. It’s so good.
And so much better than plain beef tacos. That I know for sure.
Plus, there is no oven involved.
Yes, NO oven!! I did it, I made a meal that you actually do not need to turn the oven on for. Can I please get a round of applause?
No?
Ok fine, just make the tacos tonight. You can all clap then!
Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema
Servings: 4 servings
Calories Per Serving: 1222 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Tacos
- 1 sweet potato, cut into 1 inch chunks
- 1 pound ground mexican chorizo
- 1 clove garlic minced or grated
- 4 ounces pepper jack cheese grated
- 4 ounces sharp cheddar cheese grated
- 6-8 corn or flour tortillas warmed
Black Bean Corn Salsa
- 1 cup cooked black beans
- 2 ears grilled corn
- 1 cup grape tomatoes quartered
- 1 jalapeno seeds removed and chopped
- 1/3 cup fresh cilantro chopped
- 3 green onions chopped
- 1 lime juiced
- kosher salt and pepper to taste
Instructions
- Heat a large skillet over medium heat and add olive oil. Add garlic and sweet potatoes and stir. Cover and cook for 20 minutes, until sweet potatoes are just softened. Crumble in the chorizo and cook until browned and cooked through, about 8-10 minutes. I like to really grind up the meat with a wooden spoon to make sure the meat gets cooked and browned evenly.
- While the sweet potatoes are cooking make the roasted poblano crema, remove the core and seeds from peppers and slice in half. Lay on a baking sheet and preheat the broiler on your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about 5 minutes for me, but sometimes is can go faster or shorter. I like to check them every 2 or 3 minutes and rotate if needed. Immediately remove peppers from oven and using kitchen tongs, quickly place in a bowl and cover with plastic wrap (obviously being sure to not let plastic wrap touch peppers). Set aside for 15 minutes. Or you can grill the peppers directly on the grill until charred.
- While the peppers cool throw the salsa together. In a medium size bowl add the black beans, grilled corn, jalapeno, cilantro, green onions, lime juice and cumin. Season with salt and pepper and toss well. Set aside
- Once the peppers are cool remove some of the charred skin (I like to leave some of the skin on, but that is up to you) and place the pepper, avocado, greek yogurt, lime juice and hot sauce in the bowl of a food processor. Add a pinch of salt and pepper and process until smooth. Taste and season to your liking.
- To assemble, place generous spoonfuls of the sweet potato + chorizo mixture in warm tortillas. Top with shredded cheese, then black bean and corn salsa and roasted poblano crema.
I love taco Tuesday!
Lovely looking recipe but I am confused about the poblano pepper – in the ingredients you say to use 1 but you use the plural in the recipe instructions?
Hi Kate,
You can go ahead and follow the ingredient list using 1 poblano pepper. Please let me know if you have any other questions! xT
I made this recipe the other day and loved it! I didn’t make the poblano avodcado creama yet. Instead, I added fresh avocado, and it was delicious!
Thank you Gina! xTieghan
Excellent! Used chicken chorizo from sprouts that is pretty clean!
Thank you Whitney! xTieghan
Forgot to mention I also added kale to the taco mixture.
This was DELICIOUS! I used butternut squash instead of sweet potato and didn’t add the corn to the salsa because it’s winter and out of season. I also added a lot more cilantro. On the cream, I used a can of Hatch chilies instead of roasting my own pablanos just because it was faster and I didn’t have pablanos. Otherwise I followed the recipe. Will definitely be making these again.
Thank you Helen! I am so glad you enjoyed this recipe!
These were a hit! I made these for my fiance who loves chorizo and he said they were the best tacos he had ever had! The recipe is super simple and the result is so delicious. Plus the black bean salsa and avocado cream are full of flavor. I was especially excited about the avocado cream….. so easy and tasty!!! Beautiful meal full of color and flavor! Yum!!!
That is so amazing! I am so glad the both of you loved this recipe, Caroline! Thank you!
How many tacos does this recipe make?
Hi Kristin! This recipe should make around 6-8 tacos ad will serve around 4-5 people. Let me know if you have questions. Hope you love the tacos!
These look great! But why are there only two tortillas called for in the ingredients?
Hi Michele, I am sorry for any confusion. I am not sure what you are referring too?
Yes! The recipe states “2 tortillas warmed”. Does this imply the remaining ingredients are only enough for 2 tortillas? This is why I asked how many tacos it makes 🙂
So sorry! It’s is 6-8 tortillas. Hope you love these and please let me know if there is anything else. My recipes have been converted into a new recipe layout and there have been glitches with some recipes. Sorry for the trouble!