Ingredients
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1/2 cup
plain yogurt
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2/3 cup
cilantro
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juice of 1/2 a lime
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1/4 teaspoon
cumin
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Salt to taste
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12 ounces
fully cooked chorizo sausage, sliced crosswise into rounds
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8
corn tortillas
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1 handful
fresh spinach
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1/4
small napa cabbage
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1
avocado, pitted, peeled, and sliced
Directions
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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.)
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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.
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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.
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Top each tortilla with spinach, cabbage, chorizo rounds, avocado slices, and a heavy drizzle of cilantro dressing.
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