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Spicy Chorizo Tacos with Mushrooms and Avocado Crema

2 Ripe Avocados
1 Lime Juice
1/4 cups Fresh Cilantro
1/2 teaspoons Salt
1 pound Fresh Chorizo
1 cup White Mushrooms, Quartered
8 Corn Tortillas
2 cups Kale, Stripped Off Stem And Coarsely Chopped
1/2 cups Crumble Feta Or Cotija Cheese
Fresh Cilantro, To Garnish


For the avocado crema: Add avocado, lime juice, cilantro, and salt to a small food processor or blender. Blend until avocados are smooth and creamy. If the mixture looks too thick for drizzling, add a couple tbsp of water or milk. Set aside. For the tacos: Heat a large skillet over medium-high heat. Brown chorizo, breaking up the sausage with a wooden spoon. When the chorizo is browned, add mushrooms and cook until soft. Warm tortillas in the microwave or in a very low oven. To assemble, layer chopped kale on the bottom of warm tortilla. Top with a few tablespoons of chorizo and mushroom mixture and sprinkle on cheese, as desired. Drizzle on prepared avocado crema and garnish with cilantro.

Source: tastykitchen.com