YUM: Chicken Chorizo Taco With Spinach & Avocado

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Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
1/2 cup plain yogurt
1/2 cup cilantro
juice from 1/2 lime
1/4 teaspoon cumin
salt
2 links smoked chicken chorizo sausage, sliced into rounds (or 1/2 link per eater)
4 whole wheat tortillas
4 handfuls fresh spinach, cleaned and chopped
1 avocado, chopped
Make creamy cilantro dressing: Using a small food processor, blend together yogurt, cilantro,lime, cumin, and salt.*
In a small skillet (preferably cast-iron), fry chorizo rounds until crispy on both sides, about 2 minutes a side. Remove from skillet. Turn heat to medium-high and cook each tortilla until brown, about 30 seconds per side. Top each with a handful of spinach, chorizo rounds, avocado and a drizzle of cilantro dressing.
*If you are pressed for time and can’t deal with a food processor, you can skip the dressing and just garnish your taco with cilantro, lime, and yogurt (or sour cream).
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.
Photos: Courtesy of Dinner: A Love Story

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