Chorizo and Egg Tacos
Full of flavor and absolutely delicious, these Chorizo and Egg Tacos are a great option for breakfast and lunch. Easily customizable and great for prepping ahead of time.
Ingredients
- 9 ounces pork chorizo
- 4 large eggs
- 6 soft corn tortillas
- 4-6 ounces queso fresco cheese crumbled
- cilantro, minced as needed
- fresh salsa or pico de gallo as needed
- 1 avocado diced or sliced
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Begin by warming the tortillas one at a time in a nonstick skillet over medium heat. Cook each tortilla for about 30 seconds to 1 minute per side, just until soft and pliable. Once warmed, keep them covered with a damp kitchen towel or paper towel to help them stay warm.
- In a skillet over medium heat, cook the chorizo until it’s lightly browned and fully cooked through. Transfer to a paper towel lined plate to drain.
- Crack the eggs into a bowl and whisk them together. Return the cooked chorizo to the skillet over medium heat, pour in the eggs, and gently scramble. Try to keep the eggs in larger pieces and avoid overcooking. Turn off the heat just before they’re fully set. The residual heat will finish cooking them without drying them out.
- Assemble your tacos with the warm tortillas and chorizo egg mixture, then add some fresh salsa, avocado, cilantro and cheese to each taco. Or your favorite toppings. Enjoy!
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