Mild Chorizo, Golden Sweet Potato & Charred Corn Tacos
with Smokey Aioli- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
The aioli is smoky and creamy and is best doused, not drizzled upon the tortilla before topping with the sensational combination of sweet corn, mild chorizo and roasted sweet potato. Have a napkin at the ready to catch the sauce running down your chin as you take a bite of these oh-so-tasty tacos.
Ingredients
1 unit
sweet potato
1 sachet
dried oregano
1 tin
sweetcorn
1 unit
cos lettuce
1 tub
roma tomato
1 unit
brown onion
1 clove
garlic
2 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
12 piece
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 tub
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
grated Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan forced. Chop the sweet potato (unpeeled) into 1 cm chunks. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time.
Place the sweet potato, dried oregano, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then bake in the oven for 20-25 minutes or until tender.
While the sweet potato is roasting, finely chop the brown onion. Peel and crush the garlic. Finely chop the mild chorizo into 0.5 cm thick chunks. TIP: Our chorizo isn’t spicy, so it's suitable for the whole family! Drain the sweetcorn. Roughly chop the cos lettuce. Finely slice the Roma tomato into half-moons.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 2-3 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Increase the heat to high and add the chorizo and corn kernels and cook, stirring occasionally, for 6-8 minutes or until browned. TIP: The corn may pop out of the pan, cover the pan if you like!
Heat the mini flour tortillas in a sandwich press or microwave (place on a plate) for 10 second bursts, or until warmed through.
Bring everything to the table to assemble. Spread a layer of smokey aioli over the base of a tortilla. Add some cos lettuce and Roma tomato, and top with the chorizo, corn, sweet potato and some grated Cheddar cheese.
