For the Walnut & Black Bean Chorizo:

1. Pulse the ingredients:In a food processor, pulse the walnuts until they are a coarse crumble. Add the black beans, apple cider vinegar, chili powder, garlic powder, cumin, oregano, salt, pepper, garlic and lime juice.  Pulse until combined, pausing to stir and push down the mixture as needed.
2. Heat the chorizo: In a large skillet over medium heat, brown the chorizo for 10 minutes, stirring occasionally. 

For the tacos:

1. Cook the potatoes: In a large skillet, heat the canola oil over medium heat. Add the potatoes in a single layer and cook, stirring occasionally for about 15 minutes until golden and crispy. Transfer to a paper towel lined plate and toss with the salt.
2. Add the chorizo: In the same skillet, add the Walnut & Black Bean Chorizo and vegetable broth. Stir occasionally until liquid is absorbed, about 1 minute.
3. Make the salsa: In a small bowl, combine the onion, cilantro, avocado, lime juice and salt. Stir well.
4. Assemble the tacos: Warm the tortillas in a skillet or stove burner. Top each tortilla evenly with about 2 tablespoons of the Walnut & Black Bean Chorizo, 1 tablespoon of the potatoes and 1 teaspoon on the onion and avocado mixture. Serve with lime wedges.