Chorizo and Sweet Potato Breakfast Tacos—Paleo, Gluten-Free, Dairy-Free – Mikey’s LLC. Skip to content

chorizo & sweet potato breakfast tacos


  • 2 medium sweet potatoes
  • 3 teaspoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • Avocado or grapeseed oil cooking spray
  • 6 Mikey’s Gluten-Free Cassava Tortillas
  • 12 eggs, beaten
  • 8 ounces Spanish (cured) chorizo, cut into chunks
  • 2 cups romaine lettuce, chopped
  • 1 cup So Delicious Dairy-Free Shredded Cheddar


  1. Heat oven to 350 F. 
  2. Dice sweet potatoes and place them on a parchment-lined baking sheet. Drizzle sweet potatoes with 2 teaspoons of the olive oil and sprinkle with salt and pepper. Toss to coat. Bake until soft and slightly browned, about 25-30 minutes. 
  3. While sweet potatoes cook, heat a large, nonstick skillet over medium-low heat. Spray both sides of tortillas lightly with cooking oil spray and place in skillet, one at a time. Grill on both sides until soft and pliable, about 20 seconds for each side. Remove to a plate and set aside.
  4. In same pan, still over medium-low heat, add remaining 1 teaspoon of olive oil, eggs, and a pinch each of salt and pepper. Stir constantly until scrambled. 
  5. Remove eggs to a bowl and add chorizo chunks to pan. Saute for 3-4 minutes to heat.
  6. Assemble tacos with a layer of lettuce, followed by sweet potatoes, eggs, chorizo and dairy-free cheddar. 
  7. Serve immediately with a side of salsa if desired.