Add oil to a large non stick pan on medium low heat. Add in cubed sweet potatoes and season with salt and pepper. Cover the pan and let cook until cooked through, stirring occasionally. Remove the cover and turn the heat up to medium/medium-high and get the sides crispy and slightly browned.
Add in the soy chorizo and cook for about 5 minutes or until heated all the way through.
If you like your flour tortillas slightly blackened, use tongs and place one tortilla at a time on top of your stove on medium-high heat watching very carefully and removing right when it begins to slightly blacken. Repeat for all tortillas you plan to eat (recipe should be enough for 6-8 tacos).
Add all the other ingredients to a food processor or blender and blend until smooth and there are no more lumps.
Depending on the size of you avocados, you may need to add more coconut milk to help it blend or make it thinner if you prefer that consistency.
Add your chorizo and sweet potato filling to your tortillas then top with diced onions, avocado crema, and optional extra cilantro and enjoy!