Recipes

Merguez  Tacos  with  Roasted  Sweet  Potatoes

  • Prep time

    20 min

  • Cook time

    20 min

  • Servings

    4
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Ingredients

  • 1 package (300 g) ROMA Merguez sausages (meat only)
  • 2 sweet potatoes, diced
  • 15 ml (1 tbsp) butter
  • 250 ml (1 cup) guacamole (homemade or store-bought)
  • 1 tomato, diced
  • 1 yellow bell pepper, diced
  • 100 g queso fresco or feta, crumbled
  • A bunch of fresh cilantro, chopped
  • 8 soft corn tortillas

Instructions

  1. In a skillet, melt the butter over medium heat. Add the diced sweet potatoes and cook for about 10 to 12 minutes until tender and lightly browned. Season with salt and pepper. Set aside.
  2. In the same skillet, cook the merguez sausage meat over medium-high heat until fully cooked and slightly crispy (about 7 to 8 minutes). Drain excess fat if necessary.
  3. Warm the corn tortillas in a dry skillet or microwave. Place a spoonful of guacamole in the center of each tortilla.
  4. Top with sweet potatoes, cooked merguez, diced tomato and bell pepper. Add crumbled cheese, then finish with some fresh cilantro.
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Roma  products  used  in  this  recipe

Merguez Sausage

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