Change up your taco game with these sweet n’ spicy Mexican Chorizo and Sweet Potato Tacos! They showcase uncured Mexican chorizo, charred sweet potatoes and more of summer’s bounty. A super delicious, quick and easy, one skillet meal perfect for any night of the week!
Tacos are a staple around here and it’s nice the kids have graduated from the basic ground beef taco kits. Tortillas are an unassuming canvas for endless tasty taco possibilities. This combination was inspired by this week’s CSA share and other ingredients already in the fridge and pantry. Plus I always keep our favorite taco toppers like avocado, queso fresco and limes on hand. So if you’re looking to add a little spice to your taco life, this Mexican chorizo/sweet potato combo has you covered.😉
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How to Make Mexican Chorizo and Sweet Potato Tacos
Chorizo and sweet potatoes is another culinary marriage of delicious bliss. Jersey sweet corn, bell peppers and fresh cilantro in this week’s share from the farm added a summery flare of flavor. I added lots of garlic, red onion and a small jalapeno to the mix for a bit more heat. Smoky paprika, cumin and chili powder is the perfect dry-spice trio to accentuate the natural flavors of the chorizo and vegetables.
What is Chorizo?
Before heading into more of the recipe deets, let’s spend a moment on this heavily spiced pork sausage. While there are several varieties of chorizo, they mainly fall in one of two camps – Spanish or Mexican – and are quite different.
Spanish Chorizo is a cured or smoked, hard sausage made of chopped pork generously seasoned with paprika and garlic. Because the links have been cured (aged for several weeks) it can be eaten raw or simply warmed up.
Mexican Chorizo on the other hand is fresh, uncured. The pork meat and fat is ground rather than chopped and seasoned with spicy red pepper instead of paprika. Because Mexican chorizo is raw, it has to be thoroughly cooked before eating. It can be cooked in the casing or removed from the casing to brown like ground beef, as I did here. Can you substitute Spanish for Mexican chorizo in this recipe? Absolutely.
Let’s Get Cooking
The chorizo gets the fiesta started in a hot skillet. Once it’s browned and the fat has rendered, transfer the meat to a bowl to hang out while the sweet potatoes and other veggies get their turn in the pan. TIP: Don’t wipe out the skillet. You want all that chorizo flavor to get infused throughout the cooking process.
The sweet potatoes go in next to get a bit of caramelized char. Then the onion and peppers hit the heat and once they begin to sweat and soften the corn, garlic and jalapeno finally join in. When the vegetables are ready, the sausage goes back in the skillet and cooked just a few minutes more to let all the fabulous flavors meld together.
Now you’re ready to get into a totally overstuffed taco situation. Warm your tortillas of choice and mound that mouthwatering chorizo/sweet potato mixture until piled high. Hit them with some slices of avo, jalapeno, crumbled queso fresco, cilantro and a squeeze of lime to put these tacos over the top. Crack open a cold one and enjoy! Cheers, friends!! xo, Kim
If you go loco over tacos as much as we do, check out these globally-inspired recipes.
- Spicy Glazed Lamb Tacos with Mediterranean Salsa
- Tequila Lime Shrimp Tacos with Pineapple Poblano Salsa
- Marinated Ahi Tuna Tacos with Asian Slaw
- Slow Cooker Ancho Short Rib Tacos
- Fish Tacos Al Pastor with Grilled Pineapple Salsa
- Roasted Chicken Verde Taquitos
- Tandoori Fish Tacos by Easy Cooking with Molly
And More Mexican!
- Mexican Chicken Tortilla Skillet
- Cheesy Crockpot White Chicken Chili
- Sheet Pan Adobo Chicken Fajitas
- Mexican Pizza with Salsa Verde & Chorizo
- Slow Cooker Chicken Mole Stuffed Sweet Potatoes
- Jalapeño Popper Chicken Skillet
- Slow Cooker Taco Chicken Chili
Mexican Chorizo and Sweet Potato Tacos
- 12-inch cast iron skillet
- 1 ½ pounds uncured Mexican chorizo , removed from casing
- 1 pound sweet potatoes , peeled and diced
- 1 tablespoon olive oil
- 1 green bell pepper , seeded and thinly sliced
- 1 red bell pepper , seeded and thinly sliced
- ½ large red onion , thinly sliced
- 2 ears sweet corn , husked and kernels cut from cobs
- 1 tablespoon garlic , minced
- 1 jalapeno pepper , seeded, ribs removed and minced
- ½ teaspoon each ground cumin , smoked paprika and chili powder
- Kosher salt and pepper
- Corn or flour tortillas , warmed in oven or on stovetop
- Toppings: sliced avocado , crumbled queso fresco, fresh cilantro and lime wedges
- Heat large, heavy skillet over medium-high heat. Brown chorizo about 10 minutes until cooked through, breaking up larger pieces. Using a slotted spoon, transfer to a medium bowl and cover with foil to keep warm. Do not remove oil in skillet.
- Add sweet potatoes to hot skillet. Season with salt and pepper. Brown on all sides as much as possible and cover skillet with aluminum foil. Cook until fork tender, stirring occasionally, 8-10 minutes total. Transfer sweet potatoes to bowl with chorizo.
- Heat one tablespoon olive oil in skillet. Add bell peppers and onion. Season with salt and pepper. Cook until beginning to soften, about 5 minutes.
- Stir in corn, garlic, jalapeno and spices. Cook 2-3 minutes, stirring frequently.
- Lower heat to medium. Stir chorizo and sweet potatoes back into skillet. Cook another 2-3 minutes until flavors meld and warmed through.
- Spoon the chorizo and sweet potato mixture onto warm tortillas and serve with suggested toppings, as desired. Enjoy!
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