Description
These Mexican Breakfast Tacos feature flavorful chorizo and fluffy scrambled eggs wrapped in warm tortillas, topped with fresh pico de gallo, creamy avocado, and crumbly cotija cheese. Perfect for a satisfying and vibrant morning meal, this recipe combines savory, tangy, and spicy elements for a delicious start to your day.
Ingredients
Scale
Pico de Gallo
- 2 tomatoes, deseeded and diced
- 1/2 red onion, diced
- 2 tbsp lime juice (about 1 lime, adjust to taste)
- 1 tbsp olive oil
- 2 tbsp coriander/cilantro leaves
- 1/2 tsp salt (added later)
- Black pepper, to taste
Chorizo and Eggs
- 1 tbsp olive oil
- 7 oz (200g) Mexican or raw Spanish chorizo, removed from casings
- 2 garlic cloves, minced
- 2 birds eye chilies, deseeded and finely chopped (adjust to taste)
- 1 small onion (brown, yellow, or white), diced
- 4 large eggs, lightly whisked (or 6 small eggs)
- 1 tbsp milk
- 3/4 tsp salt
- Black pepper, to taste
To Serve
- 4 small tortillas, corn or flour (about 6″ / 12 cm rounds)
- Cotija or feta cheese, crumbled
- Avocado, diced
- Cilantro/coriander leaves, for garnish
Instructions
- Prepare Pico de Gallo: Combine tomatoes, red onion, lime juice, olive oil, and cilantro in a bowl. Set aside while you prepare the rest of the dish. Salt and pepper are added later to adjust flavor.
- Cook Chorizo: Heat 1 tablespoon olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon as it cooks, until browned and cooked through. Remove the chorizo to a bowl. Pour off excess fat, leaving just enough in the pan for cooking the eggs.
- Make the Eggs: Reduce heat to medium. In the same pan, add garlic, chilies, and diced onion and sauté for 2 to 3 minutes until translucent and lightly golden. Pour in the whisked eggs and milk. Stir slowly with a wooden spoon as the eggs start to set but remain slightly wet. Remove the pan from heat because the residual heat will finish cooking the eggs. Stir in salt and black pepper to taste.
- Warm Tortillas: Warm the tortillas according to package instructions in the microwave or oven until pliable and heated through.
- Season Pico de Gallo: Add salt to the pico de gallo mixture and toss gently to combine all flavors.
- Assemble Tacos: Place a scoop of scrambled eggs onto each tortilla, top with cooked chorizo, then add a generous spoonful of pico de gallo. Finish by garnishing with crumbled cotija or feta cheese, diced avocado, and fresh cilantro leaves.
Notes
- Adjust the spiciness by choosing how many birds eye chilies to add or by leaving out the seeds.
- Use either corn or flour tortillas depending on preference; both work well in this recipe.
- If Mexican chorizo is unavailable, raw Spanish chorizo can be used as a substitute.
- For a dairy-free version, omit milk and cheese or substitute with suitable alternatives.
- Warming the tortillas properly prevents cracking when folding the tacos.
