Name: Chorizo Tacos with Slaw and Avocado
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1/2 cup plain yogurt; 2/3 cup cilantro; juice of 1/2 a lime; 1/4 teaspoon cumin; Salt to taste; 12 ounces fully cooked chorizo sausage, sliced crosswise into rounds; 8 corn tortillas; 1 handful fresh spinach; 1/4 small napa cabbage; 1 avocado, pitted, peeled, and sliced

Photo by Bobbi Lin

Test Kitchen-Approved

Author Notes

Tell us about your recipe. —dinneralovestory

Serves 4 to 6

Ingredients

¹/₂ cup plain yogurt
²/₃ cup cilantro
juice of 1/2 a lime
¹/₄ teaspoon cumin
Salt to taste
12 ounces fully cooked chorizo sausage, sliced crosswise into rounds
8 corn tortillas
1 handful fresh spinach
¹/₄ small napa cabbage
1 avocado, pitted, peeled, and sliced

In This Recipe

Directions

Using a blender or a mini food processor, blend together the yogurt, cilantro, lime juice, cumin, and salt. Set aside. (You can make this ahead of time, if you'd like.)
In a medium skillet (preferably cast iron) over medium heat, fry the chorizo rounds until brown and crispy on both sides, about 2 minutes per side. Remove from the skillet.
Turn the heat to medium-high and cook each tortilla until brown, about 30 seconds per side. Stack the tortillas on a plate under a clean kitchen towel to keep them warm until all are heated through.
Top each tortilla with spinach, cabbage, chorizo rounds, avocado slices, and a heavy drizzle of cilantro dressing.

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