Leftover Potato and Chorizo Tacos

Combine avocado, onion, pineapple and 2 tablespoons chopped cilantro in a small bowl. Cut lime in half lengthwise. Squeeze juice from one lime half over avocado mixture; stir to combine. Cut remaining half into 4 wedges; reserve for serving.

Cook chorizo in a large nonstick skillet over medium heat for 4 to 5 minutes or until browned (165 degrees), stirring frequently to break into crumbles. Remove chorizo from skillet; set aside.

Cut potato pieces in quarters. Heat oil in same skillet over medium heat. Add potatoes; cook for 5 to 6 minutes or until lightly browned (165 degrees), stirring frequently. Return chorizo to skillet; heat through.

To serve, divide chorizo mixture among toasted tortillas. Top with salsa verde and avocado mixture. Garnish with additional cilantro, if desired. Serve with reserved lime wedges.