Potato and Chorizo Breakfast Tacos

Ingredients

• 4 cassava flour tortillas
• 2 cups yukon gold potatoes
• 6 oz fresh chorizo sausage
• 2 tbsp avocado oil
• 1 avocado
• 1 lime
• 1/4 cup fresh cilantro
• 1/3 cup salsa verde
• 1/4 cup red onion

Instructions

1. 1

   Dice potatoes into 1/2-inch cubes and parboil in salted water for 6 minutes, then drain well.

2. 2

   Heat avocado oil in a large skillet over medium-high heat and fry the potatoes until golden and crisp, about 8 minutes.

3. 3

   Push potatoes to one side, add chorizo, and cook, breaking it up, until browned and cooked through, about 6 minutes. Toss everything together.

4. 4

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

5. 5

   Slice the avocado and toss with lime juice.

6. 6

   Fill tortillas with the potato-chorizo mixture, top with avocado, red onion, cilantro, and salsa verde.