Sweet Potato Chorizo Street Tacos

• 3 tablespoons vegetable oil
• 1 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 2 3/4 cups)
• 3/4 cup finely chopped onion
• 2 ounces Spanish chorizo, finely chopped
• 1 tablespoon minced garlic, finely chopped
• salt and ground black pepper
• 8 (5-inch) corn tortillas
• 1 cup shredded cabbage
• 1 tablespoon lime juice
• 1/2 cup sour cream
• 2 tablespoons chopped cilantro

1. In large skillet, heat oil over medium heat; add sweet potatoes and onion; cook until onion is tender, about 5 minutes.
2. Add chorizo; cook and stir until it begins to brown and sweet potatoes are tender, about 3 minutes.
3. Add garlic, salt and pepper; cook and stir 1 minute.
4. Wrap tortillas in a damp paper towel; microwave until warm, about 30 to 60 seconds.
5. In small bowl, toss cabbage with lime juice; season with salt and pepper to taste.
6. To serve, divide sweet potato mixture evenly among warm tortillas; top with cabbage, sour cream, and cilantro.
7. Serve with hot sauce and lime wedges if desired.

vegetable oil, sweet potatoes, onion, spanish chorizo, garlic, salt, corn tortillas, cabbage, lime juice, sour cream, cilantro

Taken from food52.com/recipes/5537-sweet-potato-chorizo-street-tacos (may not work)