Chorizo Sweet Potato Tacos with Avocado Salsa

Spicy, Sweet, and Fresh 

This chorizo sweet potato taco recipe is filled with warm, spicy flavors and balanced with bright, zesty salsa and crema. The taco toppings are made first and set aside while the sweet potato and chorizo filling is sauteed in a skillet on the stove. When the taco filling is done, you can dig in and eat right away while it’s warm!

I love that this taco recipe sneaks in a couple of delicious vegetables while still having a protein as the star. It’s a great way to have a rounded meal with just one dish! To make these chorizo sweet potato tacos a full meal, pair them with a side of black beans, elote dip, and some corn chips.

The Supplies

Ingredients

To make this chorizo sweet potato taco recipe with lime crema and avocado salsa, you’ll need the following ingredients:

• Sweet potato
• Mild Mexican-style chorizo
• Crema or sour cream
• Lime zest
• Lime juice
• Avocado
• Fresh cilantro
• Green onions
• Shallot
• Olive oil
• Pinch of red pepper flakes
• Chili powder
• Garlic powder
• Dried oregano
• Kosher salt 
• Black pepper
• Taco tortillas, corn or flour

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this chorizo sweet potato taco recipe, you’ll need the following pieces of equipment:

• Large skillet or saute pan with a lid
• Cutting board and knife
• Two mixing bowls and spoons
• Measuring cups and spoons

Frequent Recipe Questions

Can I make this recipe in advance?

• A: This recipe is best enjoyed right after preparing it. If there are any leftovers, store each component separately in airtight containers. Reheat the chorizo and sweet potato taco filling in the microwave or on the stove top before enjoying again.

Should I use corn or flour tortillas?

• A: You can use whichever type of tortilla you prefer! If you’re looking to eat gluten free, opt for a corn tortilla.

Is this chorizo sweet potato taco filling spicy?

• A: This recipe does have a mild level of spice to it. I would not recommend serving this to anyone who is spice adverse.

Recipe Tips

When you make this chorizo sweet potato taco recipe with avocado salsa and lime crema, here are a few tips to make sure it turns out delicious:

• Before you begin cooking, get out all of the ingredients you need to make this dish. Measure the spices and add them to a pinch jar, remove the chorizo from the casing, and chop the vegetables. This way, you’ll be able to work smoother once you have the stove top turned on.
• Test one of the sweet potatoes to ensure they are cooked through before you take the skillet off of the heat. Depending on how small the sweet potato is cut, it could take an additional minute or two for them to cook through to the center.

Recipe Details

Make the Lime Crema and Avocado Salsa

To start this recipe, you’ll first make the lime crema and avocado salsa. The lime crema is a mix of crema or sour cream, lime juice, lime zest, and a pinch of salt. These ingredients are mixed together and then thinned slightly with a splash of water. Set the crema in the refrigerator while you prepare the remaining taco components.

Next, you’ll make the avocado salsa. Mix together diced avocado, fresh cilantro, chopped green onions, and minced shallot in a medium sized mixing bowl. Next, drizzle in the olive oil and lime juice, then season with salt and red pepper flakes. Stir to combine the salsa once more. Taste the salsa and adjust the seasoning, if you’d like, and then set the salsa aside while you prepare the chorizo and sweet potato filling.

Make the Sweet Potato Chorizo Taco Filing

To make the chorizo and sweet potato filling, warm a large skillet or saute pan over medium low heat. Drizzle a glug of olive oil into the pan, followed by the cubed sweet potatoes. Cover and cook the sweet potatoes, stirring every 1-2 minutes, for 8-10 minutes until they begin to soften. If the pan seems dry, add another teaspoon of olive oil,

Once the sweet potato has started to soften, sprinkle in the chili powder, garlic powder, dried oregano, kosher salt, and black pepper. Toss to coat the sweet potatoes in the spices, then immediately add the ground chorizo into the pan. 

Using a wooden spoon or spatula, break the chorizo into smaller pieces. Stir the chorizo and potatoes every couple minutes until the chorizo is browned through and the sweet potatoes are fork tender.

Assemble the Tacos

Before assembling these tacos, steam the tortillas by wrapping them in a damp paper towel and microwaving them for a few seconds. To assemble one of these chorizo and sweet potato tacos, add a dollop of the lime crema to the tortilla. Add a spoonful of the sweet potato chorizo taco filling and top with the avocado salsa. Enjoy with an Aperol Margarita for a fun taco night in!

If you make this chorizo sweet potato taco recipe with avocado salsa and lime crema, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Game Day

Chorizo Sweet Potato Tacos with Avocado Salsa

Author: Laura Wilkins Cooking Method: Sautéed Cuisine: Mexican Courses: Main Course, Tacos

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 4

Best Season: Suitable throughout the year

Dietary:

G Gluten Free N Nut Free

Description

These chorizo sweet potato tacos are made in the skillet with lots of taco spices and topped with lime crema and fresh avocado salsa.

Ingredients

Scale

1/2x 1x 2x 3x

Lime Crema

• 1 cup crema or sour cream
• Juice and zest of 1 lime
• ¹⁄₂ teaspoon kosher salt

Avocado Salsa

• 1 large avocado, diced
• ¹⁄₃ cup fresh cilantro, chopped
• 2 green onions, chopped
• 1 small shallot, minced
• 1 tablespoon olive oil
• Pinch of red pepper flakes
• ¹⁄₄ teaspoon kosher salt

Sweet Potato Chorizo Taco

• 1 tablespoon olive oil
• 1 large sweet potato, cut into a small cube
• ¹⁄₂ tablespoon chili powder
• 1 teaspoon garlic powder
• ¹⁄₂ teaspoon dried oregano
• ¹⁄₄ teaspoon kosher salt
• ¹⁄₄ teaspoon black pepper
• 12 ounces mild Mexican-style chorizo, casings removed
• 10 taco tortillas (corn or flour)

Instructions

Make the Lime Crema

1. In a small mixing bowl, add the crema, lime juice and zest, and salt. Stir to combine the ingredients together. Thin the crema with 1-2 teaspoon of water. Set the mixing bowl aside in the refrigerator.

Make the Avocado Salsa

1. In a medium mixing bowl, add the diced avocado, fresh cilantro, chopped green onions, and minced shallot. Pour in the olive oil and lime juice, then season with salt and red pepper flakes.

2. Stir to combine the ingredients together and then set aside. 

Make the Sweet Potato Chorizo Taco Filing

1. Place a large skillet or saute pan on the stove top over medium low heat. Drizzle the olive oil into the pan, followed by the cubed sweet potatoes. Cook the sweet potatoes, stirring every 1-2 minutes, for 8-10 minutes until they begin to soften. 

2. Sprinkle in the chili powder, garlic powder, dried oregano, kosher salt, and black pepper. Stir to coat the sweet potato in the spices, then immediately add the chorizo into the pan. 

3. Use a wooden spoon or spatula to break the chorizo into smaller pieces. Cook, stirring occasionally, until the chorizo is browned and cooked through. About 6-8 minutes.

Assemble the Chorizo Sweet Potato Tacos

1. Add the tortillas to a microwave safe plate, wrap them in a damp paper towel, and microwave for 20-25 seconds to soften them.

2. To assemble these tacos, add a spoonful of the lime crema to the base of a tortilla. Add a serving of the sweet potato chorizo taco filling and top with the avocado salsa. Enjoy!