Not your usual tacos, these saucy, spiced and sweet wraps are stuffed with big, riotous flavour. There's delicious tomato-simmered chorizo mixed with moreish sweet potato, a fresh and zingy slaw, and a sprinkling of tangy feta to top it all off. Just add the hot sauce of your choice.
Preheat oven to 210°C fan-forced. Chop sweet potato into 2cm wedges. Place sweet potato, ½ the oil, Subtly Smoky Chipotle, ¼ teaspoon salt flakes and pepper on a baking tray and toss to coat. Bake for 25 minutes or until sweet potato is cooked through and caramelised. While sweet potato is baking, continue with step 2.
Remove skin from chorizo and crumble into small pieces. Place in a cold frypan with remaining oil and heat over medium-high heat. Once sizzling, cook for 4–5 minutes or until caramelised.
Peel and crush garlic. Add garlic to chorizo and cook for 30 seconds or until fragrant. Add tomatoes and bring to a simmer. Reduce heat to low and cook for 8–10 minutes or until sauce has reduced slightly. While chorizo is cooking, continue with step 4.
Finely chop cabbage. Rinse and finely chop coriander. Peel and finely chop eschalot. Juice lime. Place cabbage, coriander, eschalot and lime juice in a bowl with ¼ teaspoon salt flakes and a good crack of pepper. Toss to combine.
Warm tortillas according to packet instructions. Keep warm in a clean tea towel.
Add sweet potato to chorizo, season with salt and pepper and mix to combine. Crumble feta. Serve chorizo and sweet potato mixture with tortillas and slaw and top with feta.