Chipotle Shrimp and Sweet Potato Tacos | RICARDO

Ingredients

• 1 large sweet potato, peeled and diced
• 1 large onion, thinly sliced
• 1 tbsp (15 ml) olive oil
• 1 lb (450 g) large shrimp (16-20), deveined and shells intact
• 1 tbsp (15 ml) chipotle Tabasco sauce or 1 ½ tsp (7.5 ml) regular Tabasco sauce
• 1 tsp sweet smoked paprika
• 1 tsp (5 ml) lime juice
• 8 small soft tortillas, about 6 inches (15 cm) in diameter
• ½ cup (125 ml) sour cream or plain 10% yogurt
• 4 oz (115 g) feta cheese, crumbled
• 1 avocado, diced and lightly drizzled with lime juice
• Lime wedges, to taste
• Cilantro leaves, to taste