15-Min Breakfast Chorizo Taco

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Ingredients: (makes 4 tacos)

• Mexican chorizo (5oz/135g for this recipe) 

• Eggs (4)

• Salt (to taste)

• 2 ripe avocados

• Lime juice

• Garlic powder

• Onion powder

• Chile flakes

• Salt

• Tomatillo salsa (store-bought or homemade)

• Queso fresco, crumbled 

• Fresh cilantro, chopped

Instructions:

1. In a large non-stick pan over medium heat, sauté the Mexican chorizo, breaking it apart with a wooden spoon or spatula until browned and crumbly. Drain fat if there’s an excess. 

2. While the chorizo is cooking, make a  quick “guacamole” by squeezing out the meat of 2 ripe avocados into a bowl, adding the juice of 1 lime, and a pinch of garlic powder, onion powder, chili flakes, and a large pinch of salt. Mash with a fork to combine.  

3. Whisk the eggs in a bowl and add them into the pan with the cooked chorizo. Scramble eggs together with the chorizo, breaking apart the eggs until set

4. Heat tortillas in a nonstick pan over low heat while chorizo and eggs are cooking

5. Spread “guacamole” on a warmed tortilla, add ¼ of the chorizo and egg mixture, some tomatillo salsa, queso fresco, and chopped cilantro.