Spicy Potato & Avocado Breakfast Tacos

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Big Girls Small Kitchen


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1/2 onion

1/2 teaspoon sugar

1/2 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

3 medium red potatoes, cut into a 1/2-inch dice

Coarse salt

1/4 teaspoon smoked paprika

1/2 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 15-20 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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