Spicy Chorizo and Potato Breakfast Tacos (Egg-Free)

Ingredients

• 12 oz Chorizo (soy-based)
• 1 lb Potatoes
• 1 medium Onion
• 1 medium Bell Pepper
• 2 cloves Garlic
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 0.5 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 8 Corn Tortillas
• 1 Avocado
• 0.25 cup Cilantro
• 1 Lime

Instructions

1. 1Prepare your ingredients: Dice 1 lb potatoes into 1/2-inch cubes. Dice 1 medium onion. Dice 1 medium bell pepper. Mince 2 cloves garlic.
2. 2In a 12-inch skillet, cook the 12 oz soy-based chorizo over medium heat (350°F/175°C). Use a spoon to break it up into small pieces until it is browned, about 5-7 minutes.
3. 3Add the diced potatoes, diced onion, diced bell pepper, and minced garlic to the skillet with the chorizo. Cook, stirring occasionally, until the potatoes are tender and browned, which should take about 15-20 minutes.
4. 4Stir in 1 tbsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Continue to cook for 2 more minutes, stirring constantly, until the spices are fragrant.
5. 5While the chorizo and potato mixture finishes cooking, warm the 8 corn tortillas. You can do this by heating them one at a time for about 20-30 seconds per side in a dry skillet over medium heat (350°F/175°C), or according to your preferred method.
6. 6Assemble the tacos. Spoon the chorizo and potato mixture into the warmed 8 corn tortillas.
7. 7Prepare the toppings: Slice 1 avocado. Chop 0.25 cup cilantro. Cut 1 lime into wedges.
8. 8Serve the tacos immediately. Top each taco with slices of the avocado, chopped cilantro, and a squeeze of fresh lime juice.

Substitutions

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