These chorizo sweet potato tacos are made in the skillet with lots of taco spices and topped with lime crema and fresh avocado salsa.
In a small mixing bowl, add the crema, lime juice and zest, and salt. Stir to combine the ingredients together. Thin the crema with 1-2 teaspoon of water. Set the mixing bowl aside in the refrigerator.
In a medium mixing bowl, add the diced avocado, fresh cilantro, chopped green onions, and minced shallot. Pour in the olive oil and lime juice, then season with salt and red pepper flakes.
Stir to combine the ingredients together and then set aside.
Place a large skillet or saute pan on the stove top over medium low heat. Drizzle the olive oil into the pan, followed by the cubed sweet potatoes. Cook the sweet potatoes, stirring every 1-2 minutes, for 8-10 minutes until they begin to soften.
Sprinkle in the chili powder, garlic powder, dried oregano, kosher salt, and black pepper. Stir to coat the sweet potato in the spices, then immediately add the chorizo into the pan.
Use a wooden spoon or spatula to break the chorizo into smaller pieces. Cook, stirring occasionally, until the chorizo is browned and cooked through. About 6-8 minutes.
Add the tortillas to a microwave safe plate, wrap them in a damp paper towel, and microwave for 20-25 seconds to soften them.