1. Toast some bread and cook the chorizo if using whilst you make the smashed avo.
2. In a bowl smash the flesh of the avo with some lime and a good pinch of smoked paprika, salt and pepper. A fork will do the trick.
3. Mix in the lime zest, tomatoes, spring onions and fresh coriander.
4. Taste and adjust the seasoning remembering that the chorizo will be salty.
5. Serve piled high on hot toast drizzled with oil and any smoky juices from the chorizo.