Breakfast Tacos with Chorizo and Eggs

Breakfast tacos are one of those things I genuinely believe could be eaten at any meal and nobody should argue with that. But specifically in the morning, with a strong cup of coffee, chorizo and eggs wrapped in a warm tortilla with avocado on top? That is a perfect breakfast. I said what I said.

The chorizo does most of the flavor heavy lifting here. It is spiced and smoky and when you scramble the eggs right in the pan with it they soak up all that goodness. This comes together in about 20 minutes, which for how good it tastes feels almost unfair.

Tips for Perfect Breakfast Tacos

Make sure you are buying Mexican chorizo (the raw, loose kind) not Spanish chorizo (the cured, sliced kind). They are very different and the Mexican style is what makes these so good. Cook the chorizo until it is really browned and a little crispy in spots, that is where all the flavor comes from. For the eggs, add them when the chorizo is fully cooked and keep the heat at medium-low. Stir gently and pull them off the heat just before they look done, they will finish cooking in the residual heat and stay soft. Warm your tortillas directly over the gas burner for those little charred spots that make them taste like a taqueria. The avocado and a squeeze of lime at the end bring everything together.

Breakfast Tacos with Chorizo and Eggs

Sizzling chorizo scrambled with fluffy eggs and wrapped in warm tortillas, topped with avocado and salsa for the best breakfast taco around.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 8 oz Mexican chorizo, casings removed
• 6 large eggs
• 2 tbsp milk or cream
• 8 small flour or corn tortillas
• 1 avocado, sliced
• shredded cheese cheddar or Monterey Jack
• salsa or hot sauce
• fresh cilantro optional
• lime wedges for serving

Method

 

1. Cook chorizo in a large skillet over medium heat, breaking it up as it cooks, until browned and cooked through, about 5-7 minutes. Remove excess grease if needed but leave a little for flavor.
2. Whisk together eggs and milk. Pour over the chorizo in the pan.
3. Cook, stirring gently, until eggs are just set and still slightly soft. Remove from heat.
4. Warm tortillas in a dry skillet or directly over a gas flame for 30 seconds per side.
5. Fill each tortilla with the chorizo egg mixture. Top with avocado, cheese, salsa, and cilantro.
6. Serve with lime wedges and your favorite hot sauce.

Notes

Mexican chorizo is raw and needs to be cooked. Spanish chorizo is cured and sliced. Make sure you buy the right one for this recipe.

Make these on a Saturday morning and thank me later. Leave a comment if you try them, I love hearing how they turn out!

xo, Pam