Make the whipped avocado. Add the flesh of your avocado to a mini food chopper or food processor, along with 1/4 cup cilantro leaves, the juice of 1/2 a lime, 1 teaspoon of salt and 1 tablespoon of water. Blitz into a smooth, creamy sauce. PRO TIP: You can also do this by hand. Use a knife or a fork to mash the avocado, then add the rest of the ingredients and mix until smooth. It won't be quite as smooth as it would be with equipment, but will taste as good.

Make the pineapple salsa. Add the diced pineapple, diced cherry tomatoes, diced chilli, 1/2 cup of cilantro leaves, 3 sliced scallions, the juice of 1/2 a lime and 1/4 teaspoon of salt to a small bowl. Mix well to combine, then set aside.

Cook the chorizo and black beans. Set a high-sided skillet or frying pan on the stovetop, then add the diced chorizo. Turn the heat to medium, then let the chorizo cook, rendering the fat out, for about 5 minutes, until it starts to get crispy and lots of the chorizo oil is pooling in the pan. At this point, add the black beans and 1 teaspoon of salt. Stir to combine and cook for another couple of minutes, until the beans have been heated through. 

Assemble the tacos. Warm your tortillas up - I like to do this in the microwave, in batches of four. Stack them on a plate and cover them with a damp paper towel, then microwave for 30 seconds. You can serve the tacos up family style, with the toppings in their own bowls for people to help themselves, or assemble them first. Start with the whipped avocado, then top with the pineapple salsa and the chorizo black bean mix. Enjoy while hot and juicy.