Name: Chorizo–Sweet Potato Breakfast Tacos
Yield: 4 Servings
Ingredients: 1/3 cup sour cream; 2 tablespoons fresh lime juice; 2 tablespoons vegetable oil; 2 Mexican chorizo sausages (about 8 oz.) , casings removed; 1 large sweet potato, peeled, cut into ¼" pieces; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper; Kosher salt, freshly ground pepper; 8 large eggs; 2 tablespoons unsalted butter; 8 6" flour tortillas, warmed; Tomatillo Salsa (click here for recipe; for serving); Rice Vinegar–Pickled Onions (click here for recipe; for serving); Cilantro leaves with tender stems (for serving)

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Danielle Walsh

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

Recipe notes