Chorizo and Avocado Breakfast Tacos in Butter Lettuce Cups

Ingredients

• 12 oz pork chorizo
• 6 large eggs
• 9 large butter lettuce leaves
• 2 avocados
• 3 tbsp coconut milk
• 3 tbsp lime juice
• 1 small red onion
• 1/4 cup apple cider vinegar
• 1 tsp erythritol sweetener
• 1/4 cup chopped cilantro
• 1 jalapeño(optional)
• 1 tbsp avocado oil
• 1/2 tsp salt

Instructions

1. 1

   Thinly slice the red onion and submerge in apple cider vinegar with the erythritol and a pinch of salt; let it quick-pickle for at least 20 minutes.

2. 2

   Brown the chorizo in a skillet over medium heat, breaking it into crumbles, about 8 minutes; drain excess fat and set aside.

3. 3

   Make the lime-crema: blend 1 avocado, coconut milk, 2 tbsp lime juice, and salt until smooth.

4. 4

   Whisk the eggs with remaining lime juice, salt, and sliced jalapeño.

5. 5

   Heat avocado oil in a nonstick skillet over low heat and slowly scramble the eggs into soft curds, about 5 minutes.

6. 6

   Dice the remaining avocado and chop the cilantro.

7. 7

   Warm the lettuce cups briefly, then layer in scrambled eggs, chorizo, diced avocado, pickled onion, and cilantro.

8. 8

   Drizzle with the lime-crema and serve immediately.