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Chorizo, Poblano, & Sweet Potato Tacos

You won't be disappointed by this mixture of colours, and flavours, and textures. For all you onion haters out there, you can not skip the lime marinated onion step, you just can't, they make the taco! Seriously, they're so good that I'll happily eat them all on their own. I'm told that my 6-year-old nephew does this too! The feta also can't be overlooked, otherwise you'll miss out on the salty, creamy component. So, in short, follow this recipe to a T or else risk missing out on a perfectly balanced taco.

Chorizo, Poblano, & Sweet Potato Tacos

2 cups paper-thin slices red onions

2 tablespoons fresh lime juice

2 cups 1/2-inch-thick sticks sweet potato

12 to 14 ounces fresh chorizo sausages (about 3), casings removed

2 fresh poblano chiles, halved, seeded, cut into thin strips

8 7- to 8-inch-diameter flour tortillas or a whole whack of smaller corn ones

1 cup crumbled feta cheese

Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.

Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.

Sauté chorizo in large nonstick skillet over medium-high heat until cooked crispy, breaking into small pieces with fork, about 10 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.

Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.

Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.


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