Potato and Poblano Breakfast Tacos

Ingredients

• 2 medium, diced small russet potatoes
• 2 poblano peppers
• 3 tbsp avocado oil
• 1/2 yellow onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cassava flour tortillas
• 1/4 cup fresh cilantro
• 1 lime
• 3/4 tsp salt

Instructions

1. 1

   Roast the poblanos directly over a gas flame or under the broiler, turning until the skin is blistered and black, about 8 minutes. Steam in a covered bowl for 5 minutes, then peel, seed, and slice into strips.

2. 2

   Heat the avocado oil in a large skillet over medium heat. Add the diced potatoes in a single layer and cook undisturbed for 5 minutes to brown, then toss and cook 8 more minutes until tender.

3. 3

   Add the onion and cook 3 minutes, then stir in the garlic, cumin, smoked paprika, and salt. Cook 1 minute until fragrant.

4. 4

   Fold in the poblano strips and warm through. Squeeze half the lime over the filling and stir in half the cilantro.

5. 5

   Warm the tortillas in a dry skillet for 30 seconds per side. Divide the filling among the tortillas and top with the remaining cilantro and a squeeze of lime.