Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa

Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa
Now that I had the homemade chorizo and the apple and pomegranate salsa made it was time to use them in some tacos! For these tasty winter themed tacos I started with the chorizo to which I added some chipotle roasted sweet potatoes and onions which was all topped off with the apple salsa along with some cool and creamy avocado and crumbled queso fresco. The spicy chorizo pairs perfectly with the sweet potatoes and the crispy and juicy apple salsa complements and contrasts them with flavours and textures and you rally cannot go wrong with the addition of the avocado and cheese!

Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa

Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa

Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa
Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa

Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Spicy chorizo and sweet potato tacos with a fresh apple and pomegranate salsa, avocado and queso fresco.



ingredients
  • 1 large (~1 pound) sweet potato, scrubbed, dried and cut into 1/2 inch cubes (~2 cups)
  • 1 tablespoon oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 tablespoon oil
  • 1 pound Mexican chorizo, casings removed
  • 1 small onion, diced
  • 12 small (4 inch) tortillas, toasted
  • 2 cups apple and pomegranate salsa
  • 1 avocado, diced
  • 1/4 cup queso fresco or cotija or feta, crumbled
directions
  1. Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30 minutes.
  2. Meanwhile, cook the chorizo and onion in a pan over medium heat and set aside.
  3. Mix the sweet potato into the chorizo, divide between the tortillas, top with the apple salsa, avocado and queso fresco.

Tip: Make the salsa the day before to save time.
Nutrition Facts: Calories 627, Fat 25g (Saturated 7g, Trans 0), Cholesterol 91mg, Sodium 822mg, Carbs 65.1g (Fiber 13.7g, Sugars 16.2g), Protein 38.6g
Nutrition by: Nutritional facts powered by Edamam

12 comments:

The Little Ferraro Kitchen said...

Wow these look killer! I can see how the spicy chorizo pairs perfectly with the sweet and refreshing salsa!! The salsa seems similar to my charoset which has apples and pom seeds! Love this!

Judit + Corina @WineDineDaily said...

These tacos are a dream Kevin! Looks absolutely fresh and invitingly delicious with the pomegranate salsa:)
Cheers,
J+C

Diana @ASpoonfulofLuxe said...

This is awesome! I made something similar a few weeks back but used pork tenderloin instead of the chorizo and kiwi instead of the poms. Don't the roasted sweet potatoes make it? I can't imagine having a taco now without them! I'll have to try this spicier option... and anything is delicious with pomegranates!!! :-)

Sue/the view from great island said...

The tacos sound wonderful but I have to admit, I came for the salsa :)

Sasa Zoe said...

Looks so yummy:)

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Kevin Lynch said...

Sue/the view from great island: The salsa is great all by itself!

Tieghan said...

Amazing! Love these tacos. So pretty!

Christian Simple said...

Wow I love it. Its perfect for my diet and its so healthy. Thanks for sharing this.
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Jeff @ Cheese-burger.net said...

My mouth is dripping right now. Really! I'm imagining that these tacos are dancing in my taste buds.

Black Leather Jackets said...

This is what i want for lunch tomorrow!!!

Layla @ Brunch Time Baker said...

Hurry for mexican! These are the best tacos ever!!

Peps said...

These look AMAZING!!

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