Description

These Chorizo Breakfast Tacos are packed with spicy, flavorful chorizo, fluffy scrambled eggs, and melty cheese—all wrapped in warm tortillas. Topped with fresh avocado, salsa, and cilantro, they’re the perfect way to start your day! Whether for brunch, meal prep, or a weekend treat, these tacos bring bold flavors to your breakfast table.

Ingredients

Units Scale

For the Filling:

1/2 lb (225g) Mexican chorizo, casing removed

6 large eggs

2 tbsp milk or heavy cream

1/2 tsp salt

1/4 tsp black pepper

1 tbsp butter or oil

For the Tacos:

6 small flour or corn tortillas

1/2 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)

1 avocado, sliced or mashed

1/2 cup salsa (pico de gallo, salsa verde, or hot sauce)

1/4 cup chopped fresh cilantro

1/4 cup diced onions (optional)

Lime wedges, for serving

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Instructions

Cook the chorizo:
- Heat a skillet over medium heat and cook the chorizo, breaking it up with a spoon, until browned and fully cooked (6-8 minutes). Remove from heat and set aside.
Scramble the eggs:
- In a bowl, whisk together eggs, milk, salt, and pepper.
- In a separate skillet, melt butter over medium-low heat. Add the eggs and cook, stirring gently, until soft and fluffy (4-5 minutes). Remove from heat.
Warm the tortillas:
- Heat tortillas in a dry skillet or directly over a gas flame for 15-20 seconds per side until warm and slightly charred.
Assemble the tacos:
- Divide the scrambled eggs evenly between tortillas.
- Spoon chorizo over the eggs, then top with shredded cheese.
- Add sliced avocado, salsa, cilantro, and onions (if using).

Serve & enjoy!
- Serve immediately with lime wedges on the side.

Notes

Mild Option: Use turkey or soy chorizo for a less spicy version.
Make-Ahead Tip: Cook the chorizo and eggs ahead of time and reheat for quick assembly.

Extra Toppings: Try sour cream, pickled jalapeños, or crumbled cotija cheese for even more flavor!