Sweet Potato and Chorizo Tacos

This is a nice, easy, one skillet meal for two with leftovers.  Can be easily increased for more.

Ingredients:
canola oil
kosher salt
1 small white onion
1 medium sweet potato
1 pound Mexican chorizo, removed from casing
1 lime halved
2 ounces cotija/feta
2 ripe avocados
corn tortillas


How to Make It
Step 1
Peel and dice onion, cut sweet potato into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.

Step 2
Increase heat to medium-high and add chorizo. Cook, breaking up sausage, until cooked through, 7 to 8 minutes.

Step 3
Meanwhile, heat tortillas however you do it. Wrap in foil or tortilla warmer.

Step 4
Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from lime half.

Step 5
Spoon about chorizo-sweet potato mixture into each warm tortilla. Divide cotija and avocado among tacos with a squeeze from the other half lime half.