Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa recipes
Ingredients
- 1 large (~1 pound) sweet potato, scrubbed, dried and cut into 1/2 inch cubes (~2 cups)
- 1 tablespoon oil
- 1 tablespoon chipotle chili powder
- 1 teaspoon cumin seeds, toasted and ground
- 1 tablespoon oil
- 1 pound Mexican chorizo, casings removed
- 1 small onion, diced
- 12 small (4 inch) tortillas, toasted
- 2 cups apple and pomegranate salsa
- 1 avocado, diced
- 1/4 cup queso fresco or cotija or feta, crumbled
Instructions
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