Spicy Chorizo Tacos with Pickled Onions and Avocado

Servings: 4-6 tacos

Ingredients:

• 1 pound chorizo sausage, casings removed
• 2 medium onions, thinly sliced
• 1/4 cup lime juice
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 8 corn tortillas
• Salt and black pepper to taste
• Optional: avocado slices, cilantro leaves, lime wedges

Instructions:

For the pickled onions:

1. In a blender or food processor, combine lime juice, jalapeño pepper, and garlic.
2. Add sliced onions and blend until coarsely chopped.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

For the tacos:

1. Preheat a large skillet over medium-high heat.
2. Cook chorizo sausage, breaking it up with a spoon as it cooks, until browned and cooked through (about 5-7 minutes).
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the tacos:

1. Spoon a portion of the chorizo mixture onto each tortilla.
2. Top with pickled onions, avocado slices, cilantro leaves (if using), and serve with lime wedges on the side.

Notes:

• Adjust level of heat to your liking by adding more or less jalapeño pepper to the pickling liquid.
• Serve immediately, as the tortillas will become soggy if left out for too long.