15-Min Breakfast Chorizo Taco
This super quick and easy chorizo and egg breakfast taco is probably my favorite of the last year. It’s topped with a quick and dirty guac and some fresh cilantro for freshness.
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
- 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.
- 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.
- 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
- Heat tortillas in a nonstick pan over low heat while chorizo and eggs are cooking
- Spread “guacamole” on a warmed tortilla, add ¼ of the chorizo and egg mixture, some tomatillo salsa, queso fresco, and chopped cilantro.
Notes
Equipment:
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