Sunrise Potato Breakfast Tacos

Ingredients

• 4 pieces cassava tortillas
• 2 medium russet potatoes
• 1 cup extra-firm chickpea scramble mix or silken-style chickpea custard alternative
• 2 tbsp avocado oil
• 1/2 medium yellow onion
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 piece avocado
• 1/2 cup salsa verde
• 1/4 cup cilantro(optional)
• 1 piece lime

Instructions

1. 1

   Dice potatoes into 1/2-inch cubes. Boil for 5 minutes, drain well.

2. 2

   Heat avocado oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed 5 minutes, then toss and cook 8 more minutes until crisp.

3. 3

   Add diced onion, cumin, and smoked paprika; cook 4 minutes until onion softens.

4. 4

   In a separate nonstick pan, cook the chickpea scramble mix over medium heat, stirring, for 3-4 minutes until set.

5. 5

   Warm tortillas in a dry skillet 30 seconds per side.

6. 6

   Mash avocado with lime juice and a pinch of salt.

7. 7

   Fill tortillas with potatoes, scramble, mashed avocado, and salsa verde. Top with cilantro and serve.