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