Chorizo and Sweet Potato Breakfast Tacos

Preheat your oven to 200°C (180°C fan/gas 6). Arrange the sweet potato cubes on a baking tray, drizzle with olive oil, and season with a pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway through, until the potatoes are tender and slightly caramelized.

While the potatoes roast, heat a large frying pan over medium heat. Remove the chorizo from its casing and crumble the meat into the pan. Fry for 10-12 minutes until browned and crispy. Use a slotted spoon to transfer the chorizo to a plate, leaving the rendered fat in the pan.

Stack the flour tortillas, wrap them tightly in foil, and place them in the oven for the final 5 minutes of the potato roasting time to warm through.

In a medium bowl, whisk the eggs with a pinch of salt and pepper. Scramble the eggs in the same frying pan used for the chorizo over medium-low heat. Stir gently and remove from the heat just before they are fully set; they will finish cooking with the residual heat.

To assemble, layer each warm tortilla with scrambled eggs, roasted sweet potatoes, and crispy chorizo. Top with avocado slices, a sprinkle of chopped red onion, fresh coriander, a squeeze of lime, and a drizzle of hot sauce.