Chorizo sausage makes every dish better. It's just packed with so much flavor. The avocado crema adds an extra depth of flavor to these tacos.

Make the avocado crema. Add 2 avocados to a food processor with 1/2 cup of sour cream, the juice of 1 lime, 3 cloves of garlic, a handful of cilantro, and salt. Blend until smooth.

Dice 1 small white onion and toss with chopped cilantro, cumin, and salt. Slice radishes and lime wedges for garnishes. Peel 2 russet potatoes and cut into 1/4” cubes. Rinse the potato cubes well until the water runs clear then soak in hot water for 15 minutes to soften them and remove more of the starches.

Pan fry the chorizo sausage and break up into crumbles. Preheat the air fryer to 350. Toss the potato cubes in avocado oil and cook for 10 minutes then cook for an additional 4 minutes at 400 until desired crispiness, tossing frequently. Once done, lightly season the potato cubes with salt, smoked paprika, chipotle chili powder, and cumin.

Serve on warmed corn tortillas with lime wedges. Pro Tip: double layer the corn tortillas so the tacos don’t fall apart while eating.