Mexican Chorizo Breakfast Tacos
These quick-to-prepare breakfast tacos feature zesty chorizo, perfectly cooked eggs, and customizable toppings for a delicious morning meal.
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Ingredients
- 1 pound fresh Mexican chorizo casings removed
- 8 large eggs
- 1/4 cup milk
- 1 small onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 8 small corn or flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup fresh cilantro chopped
- 1 avocado sliced
- Lime wedges for serving
- Hot sauce optional
- Salt and pepper to taste
Instructions
- Dice bell pepper and onion; side aside. In another bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- Heat a large skillet over medium heat. Add the chorizo and cook for about 8-10 minutes, breaking it up until fully cooked and slightly crispy.
- Transfer the cooked chorizo to a paper towel-lined plate to drain excess grease, leaving about 1 tablespoon of fat in the pan.
- Add the diced onion and bell pepper to the same skillet and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are just set but still moist, about 3-4 minutes.
- Fold the cooked chorizo back into the egg mixture and remove from heat.
- Warm the tortillas in a dry skillet or microwave for about 20 seconds.
- Assemble the tacos by dividing the chorizo-egg mixture among the tortillas.
- Top with shredded cheese, fresh cilantro, and avocado slices.
- Serve immediately with lime wedges and hot sauce if desired.
Servings: 8 tacos