Chorizo and Potato Tacos

http://www.realsimple.com/food-recipes/browse-all-recipes/chorizo-potato-tacos-black-bean-salsa-00000000041502/

Serves 4

Hands-on Time: 25m

Total Time: 25m

Ingredients

* 1 pound fresh chorizo or Italian sausage, casings removed
* 1 russet potato (8 ounces), cut into 1⁄4-inch pieces
* 1 15-ounce can black beans, rinsed
* 4 radishes, cut into small pieces
* 1/2 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon olive oil
* 1/2 teaspoon ground cumin
* kosher salt and black pepper
* 8 hard taco shells, warmed
* 1 avocado, sliced
* 1/4 cup sour cream

Directions

1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.

2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

Tip

Cilantro stems are so tender you can chop them up right along with the leaves.

Nutritional Information

Calories 871; Fat 61g; Sat Fat 21g; Cholesterol 110mg; Sodium 2,004mg; Protein 36g; Carbohydrate 47g; Sugar 2g; Fiber 10g; Iron 4mg; Calcium 100mg