Salmon and Roasted Sweet Potato Tacos with Avocado Crema

Ingredients:

• 1 lb salmon fillet, skin removed and cut into 1-inch pieces
• 2 large sweet potatoes, peeled and diced
• 1 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 small corn tortillas
• Avocado Crema:
  • 1 ripe avocado, mashed
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 teaspoon cilantro, chopped (optional)
  • Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin powder, paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
2. While the sweet potatoes roast, heat a large skillet over medium-high heat. Season salmon pieces with salt and pepper. Sear salmon for 3-4 minutes per side, or until cooked through.
3. Warm tortillas in a microwave or dry skillet.
4. To make avocado crema, combine mashed avocado, sour cream (or yogurt), lime juice, cilantro (if using), salt, and pepper in a bowl. Mix well.
5. Assemble tacos: Fill each tortilla with roasted sweet potatoes, seared salmon, and top with avocado crema.

Optional toppings:

• Chopped cilantro
• Sliced red onion
• Diced mango or pineapple
• A sprinkle of chili powder