Author Notes
Adapted from the recipe by Tracy Newel of "Fresno Foodie". —cnevertz
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Ingredients
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3 tablespoons
vegetable oil
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1 pound
sweet potatoes, peeled and cut into 1/4-inch pieces (about 2 3/4 cups)
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3/4 cup
finely chopped onion
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2 ounces
Spanish chorizo, finely chopped
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1 tablespoon
minced garlic, finely chopped
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salt and ground black pepper
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8
(5-inch) corn tortillas
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1 cup
shredded cabbage
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1 tablespoon
lime juice
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1/2 cup
sour cream
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2 tablespoons
chopped cilantro
Directions
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In large skillet, heat oil over medium heat; add sweet potatoes and onion; cook until onion is tender, about 5 minutes.
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Add chorizo; cook and stir until it begins to brown and sweet potatoes are tender, about 3 minutes.
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Add garlic, salt and pepper; cook and stir 1 minute.
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Wrap tortillas in a damp paper towel; microwave until warm, about 30 to 60 seconds.
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In small bowl, toss cabbage with lime juice; season with salt and pepper to taste.
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To serve, divide sweet potato mixture evenly among warm tortillas; top with cabbage, sour cream, and cilantro.
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Serve with hot sauce and lime wedges if desired.
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