If you don't already have the sweet potato roasted: preheat the oven to 425°F (220°C). Toss one large sweet potato (about 400 g, scrubbed and cubed into 1/2" pieces) with 1 teaspoon olive oil and a pinch of salt, spread on a baking sheet in a single layer and roast for 20–25 minutes until edges are caramelized and flesh is tender. Roasting concentrates sweetness and creates crisp edges that contrast nicely with the meat. (If already roasted and diced, skip this step.)

Prepare aromatics and accents: peel and finely dice the small onion, mince the garlic, chop the cilantro, slice the avocado and cut the lime into wedges. Have the lettuce leaves washed and spun dry—moisture on leaves prevents crispness and causes sogginess when assembled.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Toast the ground cumin and smoked paprika in the oil for 20–30 seconds until fragrant; this 'blooms' the spices and amplifies their aroma and flavor when they hit the meat.

Add the diced onion to the hot skillet and cook 2–3 minutes until translucent and just starting to color—this step softens the onion and develops sweetness that complements the chorizo seasoning. Stir frequently to avoid burning.

Add the ground turkey chorizo to the skillet, breaking it up with a spatula into small pieces. Increase heat slightly to medium-high and let the meat sit undisturbed for 60–90 seconds to get initial browning—browning creates Maillard flavors that make the filling savory and complex. Continue to cook until the meat is fully browned, about 6–8 minutes total.

When the meat is about halfway cooked, stir in the minced garlic and 1/2 teaspoon kosher salt. Adding garlic mid-way prevents it from burning while ensuring it infuses the meat with aromatic flavor. Taste and adjust salt later.

Fold the roasted, diced sweet potato into the skillet with the chorizo gently so it keeps some shape. Cook together for 2–3 minutes so the sweet potato picks up the spices and a touch of crisping—this melds the flavors and gives pleasant textural contrast between soft interior and slightly caramelized edges.

Turn off the heat and stir in half of the chopped cilantro and a squeeze of lime (about 1 tablespoon) to brighten the filling. Fresh acid at the end wakes up the flavors and balances the richness of the meat and avocado.

Season the filling to taste with remaining 1/4 teaspoon kosher salt and black pepper. Remember that salsa and lime will add salt and brightness when assembled, so lean slightly undersalted at this stage and adjust on assembly.

Assemble the lettuce cups: lay out 3 large lettuce leaves per person (or 2 very large leaves), place about 1/4 of the chorizo-sweet potato mixture (roughly 3–4 tablespoons) into each leaf, top with sliced avocado, a spoonful (about 1–2 tablespoons) of salsa verde, a sprinkle of cilantro and a final squeeze of lime. Lettuce offers a crisp, fresh vessel that keeps the bites light and gluten-free while letting the filling shine.

Serve immediately so the lettuce remains crisp. Provide extra salsa verde, lime wedges and hot sauce on the side. If you want a warm-rich option, serve with a fried or poached egg on top of each cup—break the yolk for a silky sauce that ties everything together.

Leftovers: Store filling separately from lettuce in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low–medium heat until warm; avoid microwave if you want to preserve texture—microwaving can make the sweet potato mealy and the meat rubbery.