Spicy Chorizo Tacos with Mushrooms and Avocado Crema

For the avocado crema:
Add avocado, lime juice, cilantro, and salt to a small food processor or blender. Blend until avocados are smooth and creamy. If the mixture looks too thick for drizzling, add a couple tbsp of water or milk. Set aside.

For the tacos:
Heat a large skillet over medium-high heat. Brown chorizo, breaking up the sausage with a wooden spoon. When the chorizo is browned, add mushrooms and cook until soft.

Warm tortillas in the microwave or in a very low oven.

To assemble, layer chopped kale on the bottom of warm tortilla. Top with a few tablespoons of chorizo and mushroom mixture and sprinkle on cheese, as desired. Drizzle on prepared avocado crema and garnish with cilantro.