Chorizo and Sweet Potato Tacos with Avocado Cream

Ingredients

• 1 very ripe avocado, cubed
• ¼ cup (60 ml) sour cream
• 3 tbsp (45 ml) water
• 1 tbsp (15 ml) lime juice
• 1 small garlic clove, chopped
• Tabasco-style sauce, to taste
• 1 small red onion, cut into thin rounds
• 1 tbsp (15 ml) lime juice
• ¼ tsp salt
• 2 ½ cups (375 g) sweet potatoes, peeled and diced
• 1 tbsp (15 ml) vegetable oil
• 1 red bell pepper, seeded and diced
• 1 lb (450 g) chorizo sausages, meat only (see note)
• 12 soft corn tortillas, each about 6-inches (15 cm) in diameter
• Lime wedges (optional)