Crispy Ground Chicken and Sweet Potato Tacos with Pineapple Salsa

Begin by peeling and dicing 1 large sweet potato into small cubes. In a medium pot, bring water to a boil and add the sweet potato cubes.

Cook for about 10 minutes or until tender, then drain and set aside. In a large skillet over medium heat, add 1 tablespoon of olive oil.

Once hot, add 1 pound of ground chicken and cook for 5-7 minutes, breaking it apart with a spatula until browned and cooked through.

Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and salt and pepper to taste, mixing well to combine the spices with the chicken.

Add the cooked sweet potato to the skillet and gently fold it into the chicken mixture, allowing it to heat through for another 2-3 minutes.

While the chicken and sweet potato are cooking, prepare the pineapple salsa by combining 1 cup of diced fresh pineapple, 1/4 cup of finely chopped red onion, 1/4 cup of chopped cilantro, the juice of 1 lime, and a pinch of salt in a bowl.

Mix well and set aside. To assemble the tacos, warm 8 small corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

Spoon the ground chicken and sweet potato mixture onto each tortilla, then top with a generous spoonful of pineapple salsa.

Serve immediately with lime wedges on the side for an extra burst of flavor.