Chorizo and Potato Breakfast Tacos (Soy-Free)

Ingredients

• 12 count Corn tortillas
• 1 pound Chorizo (soy-free)
• 2 medium, diced Russet potatoes
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 2 count Avocado
• 2 tablespoons Lime juice
• 2 tablespoons Water
• 0.25 cup, chopped Cilantro
• 2 tablespoons Avocado Oil
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1First, prepare the avocado crema. In a blender or food processor, combine the 2 avocados, 2 tablespoons lime juice, 2 tablespoons water, 0.25 cup chopped cilantro, 0.75 teaspoon salt, and 0.25 teaspoon pepper. Blend until the mixture is smooth and creamy. Set this aside.
2. 2Heat 2 tablespoons avocado oil in a large skillet over medium heat, about 350°F (175°C). Add the 2 medium diced Russet potatoes and the 1 medium diced onion. Cook, stirring occasionally, until the potatoes are tender and slightly browned, which should take about 15 to 20 minutes.
3. 3Add the 2 cloves minced garlic, 1 tablespoon chili powder, and 1 teaspoon cumin to the skillet with the potatoes and onions. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the 1 pound soy-free chorizo to the skillet. Cook, breaking up the chorizo with a spoon, until it is fully cooked and browned. This will take about 5 to 7 minutes.
5. 5While the chorizo and potatoes are cooking, warm the 12 count corn tortillas. You can do this by heating them briefly in a dry skillet, in the microwave, or in the oven until they are pliable.
6. 6To assemble the tacos, spoon the chorizo and potato mixture into each of the 12 corn tortillas. Top each taco with a dollop of the prepared avocado crema.
7. 7Serve the chorizo and potato breakfast tacos immediately.

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