Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. 2

   Add 1 pound of ground chorizo to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes; drain any excess fat.

3. 3

   Stir in 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes, 1 small finely diced yellow onion, 3 minced garlic cloves, 1 teaspoon of smoked paprika, and 1/2 teaspoon of ground cumin, cooking for 15-20 minutes until the sweet potatoes are tender, adding 1 tablespoon of olive oil if needed.

4. 4

   While the chorizo and sweet potatoes cook, prepare the chipotle crema by combining 1/2 cup of sour cream with 1 to 2 teaspoons of minced chipotle in adobo sauce in a small bowl; stir well and season with a pinch of salt.

5. 5

   Warm 12 small corn tortillas according to package directions, either in a dry skillet for 30 seconds per side or wrapped in a damp paper towel and microwaved for 30-60 seconds.

6. 6

   Assemble the tacos by spooning the chorizo and sweet potato mixture into the warm tortillas, then top each with a generous drizzle of the chipotle crema, diced 1 large avocado, and 1/4 cup of chopped fresh cilantro.

7. 7

   Serve immediately with 1 lime, cut into wedges, for squeezing over the tacos.