Chorizo Tacos With Slaw And Avocado

• 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

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.

plain yogurt, cilantro, lime, cumin, salt, sausage, corn tortillas, fresh spinach, cabbage, avocado

Taken from food52.com/recipes/72502-chorizo-tacos-with-slaw-and-avocado (may not work)