Potato and Pico Breakfast Tacos

Ingredients

• 4 tortillas cassava flour tortillas
• 2 medium, diced small russet potatoes
• 2 tbsp olive oil
• 6 oz ground pork breakfast sausage
• 1 sliced avocado
• 1 diced tomato
• 1/4 finely diced white onion
• 2 tbsp, chopped cilantro
• 1 juiced lime
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• to taste hot sauce(optional)

Instructions

1. 1

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced potatoes, season with salt, cumin, and chili powder, and cook 15-18 minutes until tender and crisp, stirring occasionally.

2. 2

   In a separate pan, brown the sausage over medium heat, breaking it up, about 8 minutes. Combine with potatoes.

3. 3

   Meanwhile, mix tomato, onion, cilantro, lime juice, and a pinch of salt to make pico de gallo.

4. 4

   Warm tortillas in a dry skillet 30 seconds per side.

5. 5

   Fill tortillas with potato-sausage mixture, top with pico and avocado slices. Serve with hot sauce.