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+ servings

Chorizo and Egg Breakfast Tacos

Every bite of this taco is packed with so much flavor and goodness. Plus, they are really fun to eat!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Servings: 12 tacos
Author: Tania


  • 12 small flour tortillas
  • 1/2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 10 large eggs
  • 1/4 cup whole milk
  • 1/4 cup Monterey Jack cheese
  • 1/2 cup diced yellow or white onion
  • 12 oz chorizo (raw), removed from casings
  • Salt and pepper to taste


  • Diced tomatoes
  • Diced white onions
  • Finely chopped cilantro
  • Avocado slices
  • Shredded Monterey Jack cheese
  • Lime wedges
  • Diced jalapeños (optional)


  • In a bowl, beat eggs with the milk and cheese. Season with salt and pepper to taste.
  • Heat a skillet to medium heat. Cook the onions until translucent, 3-4 minutes. Turn heat down to low and wait a few minutes to allow the pan to cool down. Melt the butter and olive oil. Add the eggs and cook slowly, gently pushing the eggs around when they start set at the bottom. Transfer eggs to a plate and keep warm with foil.
  • Cook the chorizo in a skillet over medium heat until cooked through and browned.
  • Warm tortillas on open flame or microwave. See Kitchen Tips above.
  • To assemble, place some eggs and chorizo on each tortilla. Top with diced tomatoes, diced onions, cheese, avocado slices, cilantro, a little squeeze of lime juice, and jalapeños (if using).


  1. Don't squeeze too much lime juice with your toppings. A little bit is fine to brighten up the flavors of the chorizo.