Chorizo and egg breakfast tacos with quick guacamole

Squeeze the chorizo into a nonstick pan over medium heat, spread it out and fry 3 to 4 minutes to render and brown, crumbling with a spatula every 30 seconds so it will unify with the eggs; fry a minute or two more.

In a bowl, combine the avocados, lime juice, garlic powder, onion powder, chili flakes and salt; mash lightly, keeping it chunky.

Whisk the eggs in a small dish with a coffee frother, add to the chorizo, and scramble a minute or two, crumbling, until a homogenous, cooked-through chorizo egg.

Build: tortilla, a spoonful of guacamole spread out, a quarter of the chorizo eggs, a tablespoon or two of tomatillo salsa, queso fresco and cilantro.

For the salsa: simmer tomatillos, onions, garlic and poblanos with water in a small saucepan until tender, then puree with salt and cilantro.