Chorizo and Potato Breakfast Lettuce Tacos

Ingredients

• 8 oz fresh chorizo sausage, casings removed
• 1 medium russet potato, cut into 1/2-inch dice
• 2 tbsp avocado oil
• 1/2 cup yellow onion, diced
• 1/2 cup red bell pepper, diced
• 8 large butter lettuce leaves
• 1 avocado, sliced
• 1 fresh lime
• 2 tbsp fresh cilantro, chopped(optional)
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. 1

   Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the diced potato with a pinch of salt and cook, stirring occasionally, until golden and tender, about 12-15 minutes.

2. 2

   Push the potatoes to one side of the skillet, add the remaining avocado oil, and sauté the onion and red bell pepper for 3-4 minutes until softened.

3. 3

   Add the chorizo to the skillet, breaking it up with a spatula, and cook until browned and cooked through, about 6-8 minutes. Stir everything together.

4. 4

   Season the hash generously with black pepper and remove from heat.

5. 5

   Spoon the chorizo-potato mixture into the butter lettuce leaves, top with avocado slices, a squeeze of fresh lime, cilantro if using, and an extra crack of black pepper. Serve immediately.