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Chorizo-Potato Tacos With Black Bean Salsa

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1 pound fresh chorizo or italian sausage, casings removed

1 russet potato (8 ounces), cut into 1?4-inch pieces

1 15-ounce can black beans, rinsed

4 radishes, cut into small pieces

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon ground cumin

kosher salt and black pepper

8 hard taco shells, warmed

1 avocado, sliced

1/4 cup sour cream

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