CHORIZO AND SWEET POTATO TACOS WITH AVOCADO SALSA

Chorizo and Sweet Potato Tacos with Avocado Salsa image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
12 ounces fresh chorizo
1 sweet potato (10 to 12 ounces), peeled and cut into ½-inch dice
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large ripe but firm avocado, peeled, pitted and cut into ¼-inch dice
1/4 large white onion, finely chopped
1 to 2 serrano or jalapeños, stemmed, seeded and minced
2 tablespoons fresh lime juice
1/2 cup lightly packed cilantro, finely chopped
Warm corn tortillas, for serving
Crumbled queso fresco, for serving

Steps:

In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.