Sweet Potato And Chorizo Tacos

• 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)

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.

white onion, sweet potatoes, canola oil, kosher salt, chorizo sausage, corn tortillas, lime, cotija cheese, avocados

Taken from www.food.com/recipe/sweet-potato-and-chorizo-tacos-512463 (may not work)