Prep the vegetables and herbs: peel (if you prefer) and cut the sweet potatoes into 1/2–3/4" (1.2–2 cm) dice so they cook evenly; thinly slice the half cabbage into fine ribbons for a crisp slaw; zest the lime, then juice it; halve and pit the avocado and cut into 6–8 wedges; roughly chop cilantro leaves and reserve the tender stems. Even, bite‑sized sweet potato pieces ensure uniform caramelization without overcooking the chorizo.

Bring a small pot of salted water to a simmer and par‑cook the sweet potato cubes for 4 minutes, then drain and pat dry. Par‑boiling shortens skillet time and helps the cubes develop a golden crust faster without the interior remaining hard.

Make the cilantro‑lime slaw: in a bowl combine the sliced cabbage, 2 tablespoons lime juice, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 tsp olive oil, half the cilantro leaves, and 1/2 tsp lime zest. Toss and set in the fridge to meld. Acid in the dressing softens the cabbage slightly and brightens all flavors—do this first so the slaw has time to mellow.

Heat a large, heavy skillet (cast‑iron preferred) over medium‑high heat until hot. Add 1 tbsp neutral oil and the par‑boiled sweet potatoes in a single layer (work in two batches if necessary). Let them sit without stirring for 3–4 minutes to develop a deep golden crust; then flip and brown the other sides. Searing creates Maillard flavor that makes the dish taste roasted and complex.

Push the browned sweet potatoes to one side of the pan and add the pork chorizo to the cleared space (no added oil is necessary—chorizo releases its fat). Break it up with a spatula and cook 5–7 minutes until it’s nicely browned and most fat has rendered. Cooking the chorizo separately lets it brown and crisp where desired while its fat flavors the potatoes.

Stir the sweet potatoes and chorizo together, scraping up any brown bits from the pan (those are flavor!). If the pan seems dry, add the optional 1/2 tbsp olive oil. Add the minced garlic, ground cumin and smoked paprika now and cook 30–45 seconds to bloom the spices—this releases their aromatic oils and deepens the overall flavor.

Season the mixture with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper, taste, and adjust. Turn off the heat and squeeze a little lime juice (about 1 tsp) over the top to brighten and balance the richness. Acid at the end lifts the heavy flavors of pork and oil.

To plate: mound the sweet potato and chorizo in a warm shallow bowl or skillet. Arrange avocado wedges on top or to one side (toss wedges lightly in a few drops of lime juice to prevent browning). Spoon a generous heap of cilantro‑lime slaw alongside. Scatter the remaining cilantro leaves and tender chopped stems over everything for freshness and an herbal lift.

Optional finishing touches: shave or crumble queso fresco or cotija (if using), drizzle a little good olive oil, or add quick pickled red onion for contrast. Let the skillet sit 2 minutes before serving so juices meld but slaw remains crisp.