Mini Chorizo Tacos With Avocado

• Taco Filling and Makings:
• 1 pound fresh Mexican chorizo, casings removed
• 2 poblano peppers, roasted, peeled, chopped
• 1/2 teaspoon EACH: ground cumin, crushed red pepper
• Kosher Salt and Pepper
• 12 6 inch flour tortillas
• 1/2 red onion, slivered
• 1/2 cup Cotija Cheese
• 1 Peruvian Avocado, sliced
• Avocado Crema:
• 1 Peruvian Avocado, quartered
• 1 fresh lime, zest and juice
• 1/2 cup chopped cilantro
• 1/4 cup sour cream
• Kosher Salt and Pepper

1. In large skillet, cook chorizo over medium heat, until cooked through, about 10 minutes; drain excess fat. Add peppers, cumin and season with salt and pepper; simmer about 5 minutes.
2. Place avocado, lime zest and juice, cilantro and sour cream in food processor and process until smooth; season with salt and pepper.
3. Leave as 6 inch or cut 4-inch circles from tortillas to form mini tortillas; heat as desired in microwave, oven, griddle.
4. Fill tortillas with chorizo filling, avocado crema, red onion, cheese and sliced avocado. Serve with lime wedges.

filling, chorizo, peppers, ground cumin, salt, flour tortillas, red onion, cotija cheese, avocado, avocado, avocado, fresh lime, cilantro, sour cream, salt

Taken from food52.com/recipes/29742-mini-chorizo-tacos-with-avocado (may not work)