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Spicy Potato & Avocado Breakfast Tacos
Ingredients
  • subheading: For the salsa:
  • ½ onion
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • One 28-ounce can whole peeled tomatoes
  • 2 teaspoons vegetable oil
  • juice from 1 lime (save a little juice for the avocado in the filling)
  • 1 bunch cilantro, minced
  • subheading: For the filling and tacos:
  • 3 medium red potatoes, cut into a ½-inch dice
  • Coarse salt
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • pinch red pepper flakes
  • 1 tablespoon olive oil
  • 3 slices of bacon, crumbled (I bake my bacon on a foil-lined baking sheet for 15 to 20 minutes in a 375°F oven)
  • 1 avocado, cubed and tossed with a tiny squeeze of lime
  • 2 teaspoons butter
  • 3 eggs
  • Freshly ground pepper
  • 2 tablespoons grated cheese
  • 4 tortillas-flour or corn
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