By Paige Rhodes

When school starts, the struggle to find quick and delicious weeknight meals becomes all too real once again. Taco night is a go-to for many families, but the same fillings and toppings can get boring. Step outside of your comfort zone by using fresh ingredients such as kale, mushrooms, and avocados for your next taco Tuesday. This recipe can be whipped together in 30 minutes and is a nutritious and tasty way to get the whole family together at the table during a busy week.

For the Avocado Crema
2 ripe avocados
juice of 1 lime
1/4 cup fresh cilantro
1/2 tsp salt

For the Tacos
8 corn tortillas
1 lb fresh chorizo
1 cup white mushrooms, quartered
2 cups kale, stripped of stem and coarsely chopped
1/2 cup crumbled feta or cotija cheese
fresh cilantro to garnish

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

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

Warm tortillas for 10 seconds in the microwave or in a very low oven.

To Assemble
Layer chopped kale on the bottom of a 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.

Yields 4 servings

Tell us about one of your favorite dinners to make or try this one and let us know what you think about it. Find more recipes from Paige Rhodes here.