Chorizo and Potato Tacos With Black Bean Salsa

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

1. In a large skillet, over medium high heat, brown the chorizo and cook the potatoes until tender, about 12 to 15 minutes.
2. Meanwhile, in a bowl, the beans, radish, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. To serve: fill taco shells with chorizo/potato mixture, top with black bean salsa, avocado, and a dollop of sour cream.

chorizo sausage, russet potato, black beans, radishes, fresh cilantro, lime juice, olive oil, ground cumin, kosher salt, taco, avocado, sour cream

Taken from www.food.com/recipe/chorizo-and-potato-tacos-with-black-bean-salsa-437416 (may not work)