Turkey Chorizo and Sweet Potato Tacos

I’m all about tacos right now. I made some healthified tacos for the kids this weekend (not sure if I’ve ever “formally” discussed this before, but my boyfriend and I have his teenaged kids every other weekend so I get to put my mommy hat on from time to time). Mmm, I’ll have to blog those tacos someday, they were GOOD. BUT, today we talk about tacos for grown-ups. These tacos feature homemade chorizo sausage, spicy poblano peppers, and sweet potatoes — one of my favorite vegetables. Add some pickled red onion, greek yogurt, and pepperjack cheese and you’ve pretty much got a party. You can of course substitute with regular chorizo (the mexican kind, which comes uncooked), but I wanted to lighten this up a bit.

Turkey Chorizo and Sweet Potato Tacos
Serves 4
Just the Tip / Inspired by Bon Appetit and Chowhound

For the chorizo:

What I used:

• 10 oz ground turkey (93% lean — half a package)
• 2 tbsp apple cider vinegar
• 1 tbsp chili powder
• 1 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander
• 1/4 tsp dried oregano, crushed
• 1/8 tsp red pepper flakes
• pinch ground cloves
• pinch ground black pepper

What I did:

1. In a medium bowl, whisk together all of the spices and the apple cider vinegar. Add the turkey into the bowl and massage until all of the spices are well blended (but be careful not to over-mix).
2. Transfer the meat to a air-tight container and refrigerate for 2 days if possible.

For the tacos:

What I used:

• 1 red onion, sliced into paper-thin slices
• 2 tbsp fresh lime juice
• 1 medium sweet potato, peeled and cut into 1/2″-thick sticks
• 1 large or 2 small poblano peppers, halved, seeded, cut into thin strips
• 8 tortillas (I used reduced carb tortillas from Trader Joe’s)
• 1 cup shredded pepper jack cheese
• greek yogurt for garnish
• 10-12 oz chorizo (see above)

What I did:

1. In a small bowl, toss the red onion, lime juice, and a fat pinch of salt together. Set aside, tossing occasionally.
2. Microwave the sweet potato sticks in a covered dish with a splash of water for 4-5 minutes until tender. Drain and set aside.
3. In a large frying pan, cook the chorizo over medium-high heat until cooked through, breaking into small pieces, about 5 minutes. Transfer chorizo to bowl.
4. Add peppers to the pan. Cover and cook until tender, stirring occasionally, about 4 minutes. Add the sweet potato and chorizo and cook together for a minute. Season with salt and pepper.
5. In a small frying pan, cook each tortilla one at a time until heated and lightly blistered (20-30 seconds in each side).
6. Spoon the filling in strip down center of each tortilla. Top with cheese, onions, and greek yogurt.

About these ads