Parsnip and Chorizo Tacos with Avocado and Lime

Ingredients

Olive oil

2 tablespoons

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Lime

1, cut into wedges

Fresh cilantro

1/2 cup, chopped

Avocado

1, pitted, peeled, and thinly sliced

Corn tortillas

8

Chorizo

1/2 pound, casing removed

Parsnips

3 large, peeled and cut into 1/2-inch pieces

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the parsnip pieces with olive oil, salt, and pepper until well coated.
3. Spread the parsnips out on a baking sheet in a single layer. Roast for 20-25 minutes, or until golden brown and crispy.
4. While the parsnips are roasting, heat a skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 10 minutes.
5. Warm the corn tortillas in a dry skillet or on a griddle over medium heat until pliable, about 1 minute per side.
6. To assemble the tacos, divide the cooked chorizo, roasted parsnips, avocado slices, and chopped cilantro among the warmed tortillas.
7. Squeeze fresh lime juice over each taco just before serving. Enjoy them immediately while they're still warm.