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 1
In large skillet, heat oil over medium heat; add sweet potatoes and onion; cook until onion is tender, about 5 minutes.

Step 2
Add chorizo; cook and stir until it begins to brown and sweet potatoes are tender, about 3 minutes.

Step 3
Add garlic, salt and pepper; cook and stir 1 minute.

Step 4
Wrap tortillas in a damp paper towel; microwave until warm, about 30 to 60 seconds.

Step 5
In small bowl, toss cabbage with lime juice; season with salt and pepper to taste.

Step 6
To serve, divide sweet potato mixture evenly among warm tortillas; top with cabbage, sour cream, and cilantro.

Step 7
Serve with hot sauce and lime wedges if desired.