Spiced Shrimp & Roasted Sweet Potato Tacos with Cilantro Lime Crema

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 8 small corn tortillas
• For the Cilantro Lime Crema:
• ½ cup sour cream or Greek yogurt
• ¼ cup chopped cilantro
• Juice of 1 lime
• ⅛ teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
2. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season shrimp with salt and black pepper and cook for 2-3 minutes per side, until pink and opaque.
3. To make the cilantro lime crema, combine sour cream (or yogurt), cilantro, lime juice, and salt in a small bowl. Mix well and set aside.
4. Warm tortillas in a dry skillet or microwave.
5. Assemble tacos by filling each tortilla with roasted sweet potato, cooked shrimp, and dollop of cilantro lime crema. Serve immediately and enjoy!