Breakfast Tacos with Chorizo Egg and Potato
Ingredients
- 8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
- 3 tablespoons lime juice (2 to 3 limes)
- 2 tablespoons fresh cilantro leaves, chopped
- 1 clove garlic, minced
- 1/2 ripe avocado, halved, pitted and chopped
- Kosher salt and cracked black pepper
- 1/4 medium red onion, chopped
- Kosher salt and freshly cracked pepper
- 1 tablespoon vegetable oil
- 8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links)
- 4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
- 6 large eggs
- Four 6-inch flour tortillas
- 1 cup white Cheddar, grated
- 1/4 cup sour cream or crema
- Hot sauce, for serving
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