Chorizo-Potato Tacos With Black Bean Salsa

Chorizo-Potato Tacos With Black Bean Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    * 1 pound fresh chorizo or Italian sausage, casings removed

  • 1

    * 1 russet potato (8 ounces), cut into 1⁄4-inch pieces

  • 1

    * 1 15-ounce can black beans, rinsed

  • 4

    * 4 radishes, cut into small pieces

  • ½

    * ½ cup chopped fresh cilantro

  • 2

    * 2 tablespoons fresh lime juice

  • 1

    * 1 tablespoon olive oil

  • ½

    * ½ teaspoon ground cumin

  • * kosher salt and black pepper

  • 8

    * 8 hard taco shells, warmed

  • 1

    * 1 avocado, sliced

  • ¼

    * ¼ cup sour cream

Directions

1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes. 2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. 3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.


Nutrition

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