Mild Chorizo, Golden Sweet Potato & Charred Corn Tacos

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.