Chorizo-Potato Tacos - Rick Bayless

Ingredients

• 3 medium (about 12 ounces) boiling potatoes (Yukon gold's or the smaller red or white-skin potatoes work well here), peeled if you wish, cut into 1/2-inch cubes
• 12 ounces fresh Mexican chorizo sausage, casing removed
• 1 medium white onion, cut into small pieces
• Salt
• 3/4 cup Roasted Tomatillo Salsa
• 1 avocado, pitted, flesh scooped from the skin and sliced
• 12 warm tortillas