Sweet Potato and Chorizo Tacos

To give the tortillas a smoky edge, char them over a gas burner, under the broiler or on the grill - recipe is from Sunset Magazine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  small  white onion, diced
• 2  medium sweet potatoes, diced (1/2 inch cubes)
• 1  tablespoon canola oil
• 1⁄2 teaspoon kosher salt
• 1  lb  mexican chorizo sausage (removed from casing)
• 12  corn tortillas (6-inch diameter)
• 6  romaine lettuce leaves
• 1  lime, halved
• 2  ounces Cotija cheese (or feta)
• 2  ripe avocados (firm)

Directions

1. Peel onion and sweet potato and dice into 1/2 inch cubes. Heat oil in a large pan over medium heat. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes.
2. Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes.
3. Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
4. Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice.
5. Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.