Local Beef Chorizo Tacos Recipe

Prepare the Sweet Potato

Peel and cube the Okinawan sweet potato. Boil in salted water until tender, about 15 minutes. Drain and mash with a fork or potato masher.

Cook the Chorizo

In a skillet over medium heat, cook the beef chorizo until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

Make the Avocado Crema

In a bowl, mash the avocado and mix with sour cream, lime juice, salt, and pepper until smooth and creamy.

Prepare the Eggs

In a separate skillet, heat olive oil over medium heat. Crack the eggs into the skillet and cook to your preference (scrambled or sunny-side up).

Assemble the Tacos

In each taco shell, layer the mashed sweet potato, cooked chorizo, and top with a dollop of avocado crema. Finish with a drizzle of egg.

Serve

Serve the tacos warm, garnished with additional lime wedges if desired.