NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey chorizo

2 large pasture-raised eggs

2 small sprouted corn tortillas

0.25 whole avocado

1 tsp grass-fed ghee

1 tbsp fresh cilantro

1 tbsp salsa verde

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large ceramic skillet over medium-high heat and add the ground turkey chorizo, using a wooden spoon to break it into small crumbles as it browns.

• 2

  Cook the chorizo for 5-7 minutes until the edges are crispy and deeply caramelized, then transfer to a plate and wipe the skillet clean.

• 3

  Lower the heat to medium-low and add the grass-fed ghee to the skillet, ensuring it coats the bottom evenly.

• 4

  Whisk the pasture-raised eggs in a small bowl with sea salt and black pepper, then pour into the skillet and cook slowly while stirring for soft, velvety curds.

• 5

  Briefly toast the sprouted corn tortillas over a gas flame or in a dry pan until they are warm, pliable, and slightly charred.

• 6

  Divide the crispy chorizo and soft eggs between the tortillas, finishing each taco with avocado slices, fresh cilantro, and a drizzle of salsa verde.