Spicy Chorizo and Sweet Potato Tacos with Chipotle-Lime Crema

Ingredients & Substitutes

Instructions

1. 1

   Dice 2 medium sweet potatoes into 1/2-inch cubes and finely chop 1/2 medium red onion.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add 12 ounces of Mexican chorizo, breaking it apart with a spoon, and cook for 8 minutes until browned and cooked through, draining any excess fat.

3. 3

   Stir in the diced sweet potatoes and chopped red onion with the chorizo, adding 3 minced garlic cloves, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin powder, and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

4. 4

   While the chorizo and sweet potatoes cook, blend 1/2 cup of sour cream, the juice of 1 whole lime, and 1 chipotle pepper with 1 tablespoon of adobo sauce from a can until smooth to create the chipotle-lime crema.

5. 5

   Warm 12 small corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds.

6. 6

   Assemble the tacos by spooning generous amounts of the chorizo and sweet potato mixture into each warmed corn tortilla, then drizzle each taco with the chipotle-lime crema and garnish with 1/4 cup of chopped fresh cilantro.