Spicy Chorizo Tacos with Fresh Salsa and Creamy Avocado

Ingredients

• 1 pound (450g) fresh chorizo, casings removed
• 8 small corn tortillas (about 6-inch)
• 1 tablespoon olive oil (15ml)
• 1 cup (150g) diced onion
• 1 teaspoon garlic powder (5g)
• 2 ripe tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup (15g) chopped fresh cilantro
• Juice of 1 lime
• Salt, to taste
• 1 avocado, sliced
• Crumbled queso fresco (optional, 100g)
• Lime wedges, for serving

Instructions

1. 1

   In a mixing bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.

2. 2

   Heat olive oil in a skillet over medium heat. Add diced onion; sauté until translucent (about 3-4 minutes). Add chorizo, break it apart with a spatula, and cook until browned and cooked through (about 5-7 minutes). Stir in garlic powder.

3. 3

   In a separate skillet, warm corn tortillas over medium heat for about 30 seconds on each side until pliable.

4. 4

   Place a generous portion of cooked chorizo in each tortilla. Top with fresh salsa, avocado slices, and crumbled queso fresco, if using.

5. 5

   Serve immediately with lime wedges on the side.