Chorizo and Potato Breakfast Tacos with Avocado Crema

Ingredients

• 8 pieces cassava flour tortillas
• 12 oz fresh Mexican chorizo
• 1 lb yukon gold potatoes
• 3 tbsp avocado oil
• 2 pieces avocados
• 2 pieces limes
• 1/2 cup fresh cilantro
• 1 piece jalapeno
• 1/2 piece red onion
• 3 pieces garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 4 pieces radishes(optional)

Instructions

1. 1

   Dice the potatoes into 1/2-inch cubes. Toss with 2 tbsp avocado oil, smoked paprika, and half the salt. Roast at 425°F on a sheet pan for 25 minutes, flipping once, until deeply golden and crisp.

2. 2

   While potatoes roast, make the crema: blend avocados, juice of 1 lime, cilantro, jalapeno, garlic, remaining salt, and 1/4 cup water until silky smooth.

3. 3

   Thinly slice the red onion and soak it in the juice of the remaining lime with a pinch of salt to quick-pickle.

4. 4

   Brown the chorizo in a skillet over medium-high heat, breaking it apart, for 8-10 minutes until crisp at the edges. Drain excess fat, then fold in the roasted potatoes.

5. 5

   Warm the cassava tortillas in a dry skillet for 30 seconds per side until pliable and lightly blistered.

6. 6

   Assemble: chorizo-potato filling, avocado crema, pickled red onion, and sliced radishes in each tortilla.