fresh chorizo or Italian sausage, casings removed
russet potato (8 ounces), cut into 1⁄4-inch pieces
15-ounce can black beans, rinsed
radishes, cut into small pieces
chopped fresh cilantro
fresh lime juice
kosher salt and black pepper
hard taco shells, warmed
- In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.
- Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.