Dairy-Free Sweet Potato and Chorizo Tacos

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. Place the cubed sweet potatoes in a large bowl.
2. 2Heat 2 tablespoons of olive oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the cubed sweet potatoes to the hot skillet and cook for 15 to 20 minutes, stirring occasionally, until they are tender when pierced with a fork and have some browned edges.
3. 3While the sweet potatoes are cooking, finely dice the 0.5 medium onion and mince the 2 cloves of garlic. Also, finely chop the 1 chipotle pepper in adobo sauce.
4. 4Add the diced onion and minced garlic to the skillet with the sweet potatoes. Cook for another 5 minutes, stirring often, until the onion is softened and translucent.
5. 5Add the about 450 g of plant-based chorizo and the chopped chipotle pepper to the skillet. Cook, stirring and breaking up the chorizo, for about 5 to 7 minutes, until the chorizo is heated through and slightly browned.
6. 6While the chorizo is cooking, warm the 12 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 30 seconds per side.
7. 7Prepare the toppings: dice the 1 medium avocado and chop the 0.25 cup of cilantro.
8. 8Fill each of the 12 warm corn tortillas with a generous portion of the sweet potato and chorizo mixture. Top each taco with the diced avocado, chopped cilantro, and serve immediately with the 4 lime wedges on the side for squeezing.

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