Loaded Sweet Potato Fries with Chorizo (Edit recipe)

For the Sweet Potato fries:

1. Scrub the sweet potato, then peel and cut into fries.
2. Soak them in water for atleast 30 mins - upto 2 hours. Soaking helps to draw out the starch & makes the fries crispy.
3. Thoroughly dry the fries using towels/ paper towels.
4. Preheat the oven at 425F.
5. Toss the fries with Primal Palate Taco & Fajita seasoning mix and oil.
6. Arrange the fries in a greased sheet pan in a single layer. Do not overcrowd the pan.
7. Bake for 20-24 mins at 425F, flipping halfway through.
8. While the sweet potato fries are roasting, cook the chorizo and prepare Pico de Gallo, Avocado-Cilantro-Lime Crema & the garnishes.

For the chorizo:

1. If using store-bought Chorizo, remove and discard the casing.
2. To a heated pan, cook the chorizo meat until fully cooked.

For the Pico de Gallo:

1. Combine chopped onions, tomatoes, jalapeños, cilantro, salt and lime juice.

For Avocado-Cilantro-Lime Crema:

1. Combine homemade (or store-bought Whole30 compatible) Mayo, avocado, cilantro, ground cumin, jalapeño, lime juice and salt.

Assembly:

1. On top of the sweet potato fries, first add cooked Chorizo. Then top it with Pico de Gallo and avocado-cilantro-lime crema. Garnish with green onions and enjoy!!!