Chorizo Tacos with Slaw and Avocado

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
  

Directions

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.