Ricks Potato and Chorizo Tacos with Avocado Salsa

Ingredients

• 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
• Coarse salt
• 1 pound Mexican chorizo sausage, casing removed
• 1 small white onion, finely chopped
• 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
• 1 clove garlic
• 1 jalapeno, stemmed
• 1 large ripe avocado, peeled and pitted
• 12 soft cornmeal tortillas

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