Chorizo Tacos with Slaw and Avocado

By • August 11, 2017 0 Comments

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Serves 4 to 6

  • 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
  • 1/4 small napa cabbage
  • 1 avocado, pitted, peeled, and sliced
  1. 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.)
  2. 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. 
  3. 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.
  4. Top each tortilla with spinach, cabbage, chorizo rounds, avocado slices, and a heavy drizzle of cilantro dressing.

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Topics: Weeknight Cooking, Mexican Cooking