Description
A delicious recipe for Mexican Breakfast Tacos featuring chorizo and eggs, perfect for a hearty breakfast.
Ingredients
Scale
- 8 ounces chorizo, casings removed
- 4 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the chorizo and cook, stirring gently, until the eggs are just set, about 3-4 minutes.
- While the eggs are cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side until pliable.
- To assemble the tacos, place a generous scoop of the chorizo and egg mixture onto each tortilla. Top with shredded cheddar cheese, diced tomatoes, and avocado slices.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the egg mixture.
- Substitute the chorizo with turkey or chicken sausage for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 300mg