Crispy Potato and Chorizo Breakfast Tacos with Avocado Salsa Verde

Ingredients

• 8 pieces cassava tortillas
• 1 lb yukon gold potatoes
• 8 oz pork chorizo
• 3 tbsp avocado oil
• 1 white onion
• 6 tomatillos
• 2 avocados
• 1 bunch fresh cilantro
• 1 jalapeno
• 2 lime
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 cup pickled red onions(optional)

Instructions

1. 1

   Dice the potatoes into 1/2-inch cubes, toss with 1 tablespoon avocado oil and half the salt, and roast at 425°F on a preheated sheet pan for 25 minutes until deeply browned, flipping once.

2. 2

   Meanwhile, char the tomatillos, jalapeno, and half the onion under the broiler for 8-10 minutes, turning until blackened in spots.

3. 3

   Blend the charred vegetables with the avocados, cilantro, juice of 1 lime, garlic, and remaining salt until smooth. Chill the salsa verde.

4. 4

   Brown the chorizo in a skillet over medium-high heat for 6 minutes, breaking it up, then fold in the roasted potatoes and cook 3 more minutes until the edges crisp.

5. 5

   Warm the cassava tortillas in a dry skillet for 30 seconds per side.

6. 6

   Fill each tortilla with the chorizo-potato mixture, top with avocado salsa verde, diced raw onion, and pickled red onions. Serve with lime wedges.