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–+ servings
Trio of sweet potato poblano tacos with cilantro and queso fresco.

Savory Sweet Potato Poblano Mexican Street Tacos

This Savory Sweet Potato Poblano Tacos are a simple easy dinner. Using either soyrizo or chorizo, these delicious tacos will please just about anyone!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 20

Ingredients
  

Sweet Potato Chorizo Taco

  • 10 Cups Sweet Potatoes- Cubed 1cm
  • ¼ Cup Avocado Oil
  • 2 Cups Red Onion- Slivered and Halved
  • 1 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1-1/2 tsp Himalayan Pink Salt
  • 1 Cup Poblano Pepper- Roughly Chopped
  • 2 tsp Crushed Garlic
  • 18 oz Chorizo or Soyrizo
  • 2 Tbsp Honey

Accompaniments-

  • Corn Tortillas
  • Limes
  • Green Onions
  • Pickled Red Onions
  • Cilantro
  • Queso Fresco
  • Salsa Verde

Instructions
 

  • In a large pot, fill half with water and bring to a raging boil. Pour in the sweet potatoes and cook for 7 minutes. Strain and rinse under cold water to stop the cooking process.
    Diced sweet potatoes on a cutting board cut into cubes
  • In a large pan, add the Avocado Oil and heat the pan on high heat for a minute. Add the sweet potatoes and toss them around in the oil. Then add the salt, ground coriander, ground cumin, and red onions. Leave the heat on high until the bottom of the sweet potatoes start to carmelize.
    Sweet potatoes sauteing with red onions, cumin, and coriander.
  • Mix around, then add the garlic, poblano pepper, and chorizo. Fold everything together until it’s equally distributed. Cover the pan and let it cook for approximately a minute and a half. Reduce your temperature to medium, flip the sweet potatoes as much as possible to caramelize other sides and continue cooking for another minute.
    Sweet potatoes in a frying pan with cumin, poblano, red onion, soyrizo/chorizo, and coriander.
  • Remove the pan from the heat and gently transfer the contents to a serving bowl.
  • Fill up your corn tortilla, garnish and serve.
    Cutting board with three sweet potato poblano tacos with limes, cilantro, queso fresco, pickled red onions.

Notes

Any store bought corn tortilla is best if heated on a hot preheated pan.  You’ll want the tortilla to heat for approximately 10 seconds per side.
If you prefer your sweet potatoes more caramelized, boil for 6 minutes instead of 7 minutes.  They'll continue cooking as they are sauteed in the frying pan.
Keyword Authentic, Chorizo, Mexican, Soyrizo, Sweet Potato, Taco
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