Chorizo and Potato Tacos With Black Bean Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is for Mexican or South American chorizo, not the Spanish type which is dried. You could also make your own following one of the recipes in the database. This recipe used hard taco shells, which are filled with a chorizo and potato mixture, topped with the black bean salsa, then avocado and sour cream. Ingredients:
1 lb chorizo sausage or 1 lb italian sausage, casings removed |
1 russet potato, cut into 1/4-inch pieces (8 ounces) |
1 (15 ounce) can black beans, drained and rinsed |
4 radishes, chopped |
1/2 cup fresh cilantro, chopped |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
1/2 teaspoon ground cumin |
kosher salt & freshly ground black pepper |
8 taco shells, warmed (hard shells) |
1 avocado, sliced |
1/4 cup sour cream |
Directions:
1. In a large skillet, over medium high heat, brown the chorizo and cook the potatoes until tender, about 12 to 15 minutes.
2. Meanwhile, in a bowl, the beans, radish, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. To serve: fill taco shells with chorizo/potato mixture, top with black bean salsa, avocado, and a dollop of sour cream.
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