Chorizo Breakfast Tacos
These chorizo and egg breakfast tacos are packed with so much flavor. Delicious Mexican chorizo, soft scrambled eggs, and lots of toppings on a warm flour tortilla. So good and easy to make!
Servings: 12 tacos
Calories: 291kcal
Equipment
Ingredients
- ¼ cup diced white onions
- 12 ounces ground Mexican chorizo (raw) removed from casings if needed
- Olive oil, for pan for pan
- 8 large eggs
- 3 tablespoons heavy cream
- ¼ cup shredded Mexican blend cheese
- Salt and pepper to taste
- 12 soft flour tortillas taco size
Toppings
- Diced tomatoes
- Diced white onions
- Finely chopped cilantro
- Avocado slices
- Shredded Mexican blend cheese
- Lime wedges
- Diced jalapeños optional
Instructions
- Heat ½ tablespoon olive oil in a non-stick skillet. Add the ¼ cup of diced onions and cook until slightly browned. Add the chorizo and cook until browned and fully cooked through, breaking it apart with a spatula. Transfer to a plate and set aside.
- In a bowl, whisk eggs with heavy cream, and a pinch of salt and pepper. Stir in the ¼ cup of shredded cheese and combine.
- Wipe skillet clean. Heat 1 tablespoon of olive oil over LOW heat (important: soft scrambled eggs should be cooked over low heat). Add the egg mixture. When the edges start to set, swipe a rubber spatula across the skillet, creating large soft curds (the uncooked parts will flood to the center and cook). Repeat a few times each time it sets a bit, until soft and fluffy. Note: They will continue cooking from residual heat.
- Warm up the tortillas: Arrange tortillas on a plate in one single layer (slightly overlapping) and microwave for 30-60 seconds until warm. Note: If using corn tortillas, place a damp paper towel on top, and microwave.
- To assemble the tacos, place some cooked chorizo and scrambled eggs on the tortillas, and add the toppings. Serve immediately. Enjoy!
Notes
- Use ground Mexican chorizo (raw), not Spanish chorizo: They can be found in the refrigerated meat section of most grocery stores. They sometimes come in casings, so just be sure to remove them if that’s the case.
- Choice of tortilla: I prefer using flour tortillas (taco size) since they are soft and fluffy, and pair really well with eggs. Corn tortillas work too.
- The key to soft and fluffy scrambled eggs is cooking them over low heat. See instructions in recipe card for instructions.
- Add a splash of heavy cream, half-and-half, or milk for even softer and fluffier scrambled eggs!
- To warm tortillas: If using flour tortillas, arrange them on a plate in one single layer (slightly overlapping) and microwave until warm, about 30-60 seconds. If using corn tortillas, place a damp paper towel over them and microwave until warm.
- Other topping ideas: Mexican slaw, guacamole, roasted diced potatoes, crumbled queso fresco, diced onions.
- Do not substitute the Mexican chorizo with Spanish chorizo. I use store-bought chorizo, but if you prefer to make your own Mexican chorizo at home, you can use this recipe from Isabel Eats.
Nutrition
Serving: 1taco | Calories: 291kcal | Carbohydrates: 20g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 490mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 2mg