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Thursday, February 3, 2011

Chorizo-Potato Tacos With Black Bean Salsa

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


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
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