Chorizo and Potato Breakfast Tacos (Nut-Free)

Ingredients

• 1 lb Chorizo (pork or soy-based)
• 2 medium Yukon Gold Potatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 medium Avocado
• 2 tablespoons Lime Juice
• 1/4 cup Sour Cream (or Dairy-Free Alternative)
• 8 Corn Tortillas

Instructions

1. 1Prepare your ingredients: Dice the 2 medium Yukon Gold Potatoes into 1/2-inch cubes. Dice the 1/2 medium Onion into 1/2-inch pieces. Mince the 2 cloves Garlic.
2. 2In a 12-inch skillet, heat the 2 tablespoons of Olive Oil over medium heat (175°C / 350°F). Add the diced potatoes and diced onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the potatoes are tender and have started to turn golden brown.
3. 3Add the 1 lb Chorizo and the minced garlic to the skillet with the potatoes and onion. Cook, breaking up the chorizo with a spoon, for 8 to 10 minutes, or until the chorizo is fully cooked through and no longer pink. The internal temperature should reach 71°C (160°F).
4. 4Stir in the 1 tablespoon Chili Powder, 1 teaspoon Cumin, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5While the chorizo and potato mixture is cooking, prepare the avocado crema. In a blender or food processor, combine the 1 medium Avocado, 2 tablespoons Lime Juice, and 1/4 cup Sour Cream. Blend until the mixture is completely smooth and creamy.
6. 6Warm the 8 Corn Tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30 seconds.
7. 7Assemble the tacos. Spoon a generous amount of the chorizo and potato mixture into each of the 8 warmed corn tortillas. Top each taco with a dollop of the avocado crema. Serve immediately.

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