Chorizo and Avocado Breakfast Lettuce Tacos

Ingredients

• 12 oz oz ground pork chorizo
• 18 large leaves butter lettuce leaves
• 2 avocados
• 4 roma tomatoes
• 1 small, divided white onion
• 1 jalapeno
• 3 garlic cloves
• 2 lime
• 1/2 cup cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp salt
• 4, thinly sliced radishes

Instructions

1. 1

   Char the tomatoes, half the onion, and the jalapeno under the broiler for 10 minutes, turning until blistered.

2. 2

   Blend the charred vegetables with garlic, half the cilantro, lime juice, and salt to make a roasted salsa; set aside.

3. 3

   Brown the chorizo in a skillet over medium heat, breaking it up, for 10 minutes until crisp at the edges.

4. 4

   Whisk cumin and smoked paprika into the chorizo and cook 2 more minutes.

5. 5

   Whip avocados with lime juice and salt until smooth and creamy.

6. 6

   Warm the lettuce leaves briefly in a dry pan for 20 seconds to make them pliable.

7. 7

   Assemble each taco: avocado spread on the leaf, chorizo on top, radish slices, diced raw onion, remaining cilantro, and a spoonful of salsa.

8. 8

   Serve immediately with extra salsa on the side.