Chorizo Tacos with Slaw and Avocado
Author Notes: Tell us about your recipe. —dinneralovestory
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
- 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.
- This recipe is a Community Pick!
More Great Recipes:
Entrees|Pork|Tacos|Avocadoes|Cabbage
Topics: Weeknight Cooking, Mexican Cooking
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