Chorizo and Butternut Squash Tacos

 

12 ounces chorizo sausage

½ cup onion chopped

1 pound squash cut into small cubes

1 teaspoon garlic powder

1 teaspoon cumin

2 cups kale. stems removed

½ lime juiced

Salt and freshly ground black pepper to taste

8 corn tortillas store-bought or homemade. warmed

¼ cup crumbled goat cheese

¼ cup chopped cilantro

 

Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan. Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft. Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, and the lime juice, and season with salt and pepper. To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.