Potato-Chorizo Tacos With Avocado Salsa

So at one point I had found a Rick Bayless recipe for a chorizo taco, but I could only find this adaptation.  I think it was pretty plain; I would have liked cilantro and sour cream.  So overall meh.

Potato-Chorizo Tacos With Avocado Salsa
      2    -3 (about 12 ounces total) medium red skin or smallish Yukon Gold potatoes peeled  and h cubes
         (about 2 cups)
      1    2-15 ounces Mexican chorizo sausage,store-bought (casing removed if
      1    small white onion,finely chopped
      4    ounces (2-3 medium) tomatillos,husked, rinsed  and cut into q
      1    garlic clove,peeled
      2    serranos or 1 jalapeno
      1    large ripe avocado
     12    warm,fresh corn tortillas
[Note: From Hummingbird appetite]
For the filling: In a medium saucepan, bring about 1 quart of water to
a boil. Add cubed potatoes and salt the water (about 2 teaspoons).
Simmer until the potatoes are fully tender, about 10 minutes. Drain.
In a 12-inch nonstick skillet over medium heat, combine the chorizo and
onion. Break up the clumps of sausage. Stir regularly, until the onion
is soft and the sausage cooked through, about 10 minutes. If the
sausage has rendered more than a light coating of fat over the bottom
of the skillet, pour out the excess or sop it up with a paper towel.
Add the potatoes to the skillet and continue to cook over medium heat.
Stir often until the potatoes begin to brown, about 8 minutes. As the
mixture cooks, mash everything together a little with the back of a
spoon or a spatula. Scrape up any crusty bits of potato, so that it
roughly holds together (it'll look like hash). Cover and keep warm over
the lowest heat.
For the salsa: As the filling finishes cooking, make the salsa. In a
food processor, combine the tomatillos, garlic and chiles. Pulse in the
machine until everything is finely chopped. Peel and pit the avocado,
add the flesh to the processor and pulse until everything is well
blended. Scrape the salsa into a serving bowl, taste and season with
salt, about 1/2 teaspoon.
Scrape the warm chorizo filling into a serving bowl and set on the
table along with the salsa and warmed up tortillas.