Breakfast Tacos with Chorizo and Egg
Start your morning like you’re in Austin. Spicy crumbled chorizo, fluffy scrambled eggs, creamy avocado, and a hit of salsa in warm corn tortillas. These breakfast tacos take 10 minutes and are worth waking up for.
Why You’ll Love This Recipe
- 10 minutes from pan to plate
- Chorizo brings all the seasoning — no spice rack needed
- Corn tortillas are naturally gluten-free
- The perfect weekend breakfast or weekday grab-and-go
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Breakfast Tacos with Chorizo and Egg
Ingredients
- 4 oz Mexican chorizo, casing removed
- 4 large eggs, beaten
- 4 small corn tortillas
- 1 avocado, sliced
- Salsa verde or pico de gallo
- Fresh cilantro
- Lime wedges
- Hot sauce (optional)
Instructions
- Cook chorizo in a skillet over medium heat, breaking it up, for 4-5 minutes until cooked through and crispy.
- Push chorizo to one side. Pour beaten eggs into the empty side of the pan. Scramble gently for 2-3 minutes until just set.
- Mix the chorizo and eggs together in the pan.
- Warm corn tortillas in a dry pan or directly over a gas flame for 15 seconds per side.
- Fill each tortilla with the chorizo-egg mixture. Top with avocado, salsa, cilantro, and a squeeze of lime.
Recipe Tips
- Mexican chorizo (raw, in a casing) is different from Spanish chorizo (cured). You want Mexican for this.
- Corn tortillas char beautifully over a gas flame — hold with tongs and flip every few seconds.
- Double-stack the corn tortillas if they’re thin — prevents tearing.
- No chorizo? Use seasoned ground pork with 1 tsp each paprika, cumin, and chili powder.
Calories: 420 | Protein: 24g | Fat: 28g | Carbs: 22g
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Nutritional information is estimated and may vary based on ingredients used.
