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Chorizo-Potato Tacos With Black Bean Salsa
- 1 pound fresh chorizo or Italian sausage, casings removed
- 1 russet potato (8 ounces), cut into 14-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
- 8 kosher salt and black pepper
- 1 hard taco shells, warmed
- 1/4 cup avocado, sliced
Directions:View on Real Simple
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