Chorizo and avocado breakfast tacos
Chorizo and avocado breakfast tacos
Ingredients
For the Tacos
- 1/2 pound Mexican chorizo, casing removed
- 8 Large eggs
- 8 Corn tortillas, small (6-inch)
- 2 Avocados, ripe
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper, freshly ground
For Serving (Optional)
- 1/4 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 1/2 cup Queso fresco or Cotija cheese, crumbled
- to taste Hot sauce
Instructions
- 1
Heat a large skillet over medium-high heat. Add the chorizo, breaking it up with a spoon. Cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. The chorizo will render a good amount of fat. Drain excess fat from the skillet, leaving about 1 tablespoon.
⏱️ 7 min - 2
While the chorizo cooks, whisk the 8 large eggs in a medium bowl with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper until well combined.
⏱️ 2 min - 3
Push the cooked chorizo to one side of the skillet. If the skillet seems dry, add 1 tablespoon of vegetable oil to the empty side. Pour the whisked eggs into the empty side of the skillet. Let them set for 30 seconds, then gently scramble the eggs, incorporating some of the chorizo if desired, until cooked to your preferred consistency, about 2 to 3 minutes. Remove the chorizo and egg mixture from the skillet and set aside.
⏱️ 3 min - 4
Warm the corn tortillas. You can do this by heating them in the same skillet over medium heat for about 30 seconds per side until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30 to 60 seconds until warm.
⏱️ 3 min - 5
Prepare the avocados by slicing or mashing them. If mashing, a pinch of salt and a squeeze of lime juice will enhance the flavor.
⏱️ 2 min - 6
Assemble the tacos: For each serving, place two warm tortillas on a plate. Divide the chorizo and egg mixture evenly among the tortillas. Top with avocado slices or mashed avocado. Garnish with diced red onion, chopped fresh cilantro, crumbled queso fresco or Cotija cheese, and a squeeze of fresh lime juice. Serve immediately with your favorite hot sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo and avocado breakfast tacos
Ingredients
For the Tacos
- 1/2 pound Mexican chorizo, casing removed
- 8 Large eggs
- 8 Corn tortillas, small (6-inch)
- 2 Avocados, ripe
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper, freshly ground
For Serving (Optional)
- 1/4 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 1/2 cup Queso fresco or Cotija cheese, crumbled
- to taste Hot sauce
Instructions
- 1
Heat a large skillet over medium-high heat. Add the chorizo, breaking it up with a spoon. Cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. The chorizo will render a good amount of fat. Drain excess fat from the skillet, leaving about 1 tablespoon.
⏱️ 7 min - 2
While the chorizo cooks, whisk the 8 large eggs in a medium bowl with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper until well combined.
⏱️ 2 min - 3
Push the cooked chorizo to one side of the skillet. If the skillet seems dry, add 1 tablespoon of vegetable oil to the empty side. Pour the whisked eggs into the empty side of the skillet. Let them set for 30 seconds, then gently scramble the eggs, incorporating some of the chorizo if desired, until cooked to your preferred consistency, about 2 to 3 minutes. Remove the chorizo and egg mixture from the skillet and set aside.
⏱️ 3 min - 4
Warm the corn tortillas. You can do this by heating them in the same skillet over medium heat for about 30 seconds per side until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30 to 60 seconds until warm.
⏱️ 3 min - 5
Prepare the avocados by slicing or mashing them. If mashing, a pinch of salt and a squeeze of lime juice will enhance the flavor.
⏱️ 2 min - 6
Assemble the tacos: For each serving, place two warm tortillas on a plate. Divide the chorizo and egg mixture evenly among the tortillas. Top with avocado slices or mashed avocado. Garnish with diced red onion, chopped fresh cilantro, crumbled queso fresco or Cotija cheese, and a squeeze of fresh lime juice. Serve immediately with your favorite hot sauce.
⏱️ 3 min