4 Cassava tortillas (either store bought or see link to recipe in post)
GREEN CHILI CILANTRO SAUCE
1 can green chilies
1 bunch cilantro (reserve a small
amount for garnish)
½ teaspoon sea salt
¼ cup lime juice
4 cloves garlic (coarsely chopped)
½ Tablespoon white wine vinegar
¼ cup olive or avocado oil
Instructions
Prepare Green Chili Cilantro Sauce: Wash cilantro and remove most of stem. Place in a food processor along with green chilies, sea salt, lime juice, garlic and white wine vinegar.
Add olive or avocado oil and process until fully mixed. Store in a container or mason jar for up to one week.
PREPARE TACOS: Chop sweet potato into small cubes.
Add to a cast iron skillet with 2 tsp avocado oil, a sprinkle of sea salt and ¼ tsp smoked chipotle powder. Cook for 10-15 min stirring often until soft and slightly browned.
Chop red onion in small pieces.
Chop reserved cilantro.
Slice avocado.
To cook eggs add a small amount of ghee to a cast iron skillet then turn on to medium heat. Heat for about 30 seconds. Carefully crack egg in pan and cover with a lid. Cook on medium heat for a minute then turn down to low and continue to cook until yolk is to desired consistency. Less time for a more runny yolk and longer for a harder yolk.
To assemble taco's, warm up a Cassava Chia Tortilla then top with a spoonful of potatoes, one egg, red onion, cilantro and a slice of avocado. Spoon sauce over the top or serve on the side and be generous.
Notes
Modifications: To make vegan swap eggs for veggie of choice or just add extra sweet potatoes.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/breakfast-tacos-with-green-chili-cilantro-sauce-paleo-gluten-free-dairy-free/