Potato and chorizo tacos with caramelized onion, avocado and salsa verde

Cut the casing off the chorizo and put it in a preheated 10-inch skillet with a little oil (more if the chorizo is lean); break it up and let it start rendering.

Put cut-up potatoes in a microwave dish with two or three tablespoons water, cover (or use plastic wrap with a couple of holes poked), and microwave four minutes until completely tender.

Add the sliced onion to the chorizo and cook until the chorizo is thoroughly cooked and the onion begins to brown, about 10 minutes.

Tip off the water from the potatoes and drain them well on paper towels so they brown.

Add a couple of tablespoons of oil to the pan if the chorizo is lean.

Add the potatoes, turn the heat to medium-high and cook about five minutes until browned; do not skimp on the browning.

Season with salt, taste, and add a touch more.

Lay out warm tortillas, spoon on the potato, chorizo and caramelized onion, add a little avocado scooped with a spoon and top with roasted tomatillo salsa verde.