Slice the avocado in half, remove the pit, and use the back of a knife to score a grid into the flesh while it's still in the skin.

Halve or quarter the tomatoes and add them to a bowl with finely diced jalapeño, red onion, and chopped cilantro.

Add salt, pepper, lime juice, and a drizzle of olive oil. Stir to combine.

Use a large spoon to scoop the diced avocado from the skin and gently fold it into the bowl with the other ingredients. Try not to mash it—keep those chunks intact! Set aside while you prepare the taco filling.

Preheat your oven to 425°F and place a large sheet pan inside to heat up as the oven warms.

While the oven preheats, warm a dry cast-iron skillet over medium-high heat. Cook each corn tortilla for 30 to 60 seconds per side until warm with charred spots. Keep tortillas warm by wrapping them in foil or storing them in a tortilla warmer in a 200°F oven.

Dice your potatoes small and toss with olive oil, salt, and pepper. Carefully spread them on the hot sheet pan and roast for 10–12 minutes, or until golden and tender.

In the same cast-iron skillet used earlier, cook the chorizo over medium-high heat for 3 to 5 minutes, breaking it up as it browns.

Add the roasted potatoes to the skillet with the chorizo and stir to coat everything in those spicy, flavorful drippings. Let it all sauté for another 3 to 5 minutes until you’ve got golden, crispy bits throughout.

Cook low and slow in a nonstick skillet over medium-low heat until just set, about 4 to 5 minutes, keeping them soft and fluffy, not dry.

Set out your warm tortillas, chorizo-potato filling, scrambled eggs, avocado pico de gallo, tomato or tomatillo salsa, extra jalapeños, and a handful of fresh cilantro. Let everyone build their perfect taco and dig in!