Chorizo-Potato Tacos With Black Bean Salsa

By sarahbirken

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
• 1/2 * 1/2 cup chopped fresh cilantro
• 2 * 2 tablespoons fresh lime juice
• 1 * 1 tablespoon olive oil
• 1/2 * 1/2 teaspoon ground cumin
• * kosher salt and black pepper
• 8 * 8 hard taco shells, warmed
• 1 * 1 avocado, sliced
• 1/4 * 1/4 cup sour cream

Preparation

Step 1

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.