Smoky Chorizo and Sweet Potato Tacos with Cilantro Lime Crema

Ingredients

• 6 small corn tortillas
• 8 oz chorizo sausage, casings removed
• 1 medium sweet potato, cut into 1/2-inch dice
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 cup Greek yogurt
• 2 tbsp fresh lime juice, plus wedges to serve
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat the oven to 425F (220C). Toss the diced sweet potato with the olive oil, cumin, half the smoked paprika, salt, and pepper.
2. Spread it on a sheet pan in a single layer with space between the cubes and roast for 25 minutes, turning once, until tender and caramelised at the edges.
3. Give the cubes room. Crowded on the pan they steam into soft, pale pieces instead of browning.
4. Meanwhile cook the chorizo in a dry skillet over medium heat for 6 to 8 minutes, breaking it up, until browned and crisp at the edges.
5. Chorizo renders a great deal of deep red fat; spoon off all but a tablespoon rather than leaving it to make the tacos greasy.
6. Add the garlic and remaining paprika to the pan for 30 seconds, then fold in the roasted sweet potato and toss so the cubes take on the spiced fat.
7. Blend the Greek yogurt with the lime juice, half the cilantro, and a pinch of salt into a pourable crema.
8. Warm the tortillas in a dry pan for 20 seconds per side, fill with the chorizo and sweet potato, drizzle with the crema, and finish with the remaining cilantro and lime wedges.

Allergen note: Contains dairy and pork.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.