Chorizo and Sweet Potato Breakfast Tacos

These Chorizo and Sweet Potato Breakfast Tacos are a delightful fusion of Mexican and modern flavors. The spicy chorizo combined with sweet, roasted sweet potatoes creates a perfect balance of heat and sweetness. Topped with creamy avocado and a sprinkle of fresh cilantro, they are not only satisfying but also packed with nutrients, making them a great start to your day. This recipe respects traditional culinary principles while adding a contemporary twist, perfect for breakfast or brunch.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 ounces spicy Mexican chorizo, casing removed
• 4 small corn tortillas
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 teaspoon smoked paprika

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 6-8 minutes, breaking it apart with a wooden spoon.
4. Warm the corn tortillas in a dry skillet or directly over the flame for a few seconds on each side.
5. Assemble the tacos by layering the roasted sweet potatoes and cooked chorizo on the tortillas. Top with sliced avocado and chopped cilantro.
6. Serve with lime wedges on the side for squeezing over the tacos.