Parsnip and Chorizo Tacos

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Corn tortillas - 8
• Chorizo - 8 ounces, casing removed
• Parsnips - 4 medium, peeled and cut into matchsticks

Instructions

1. Preheat the oven to 425°F.
2. Toss the parsnips with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
3. While the parsnips are roasting, cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through.
4. Warm the corn tortillas in a dry skillet or on a griddle until pliable.
5. To assemble the tacos, divide the chorizo, roasted parsnips, avocado slices, and chopped cilantro among the tortillas.
6. Squeeze fresh lime juice over the tacos and serve immediately.