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+ servings
Chorizo Breakfast Tacos
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5 from 1 vote

Chorizo Breakfast Tacos

These easy Chorizo Breakfast Tacos with eggs, red onion salsa and avocado sauce are full of flavour and make a great crowd-feeding brunch.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American, Mexican, TexMex
Keyword: breakfast tacos, chorizo, eggs, tacos
Servings: 6 Tacos
Calories: 318kcal
Author: Carrie Carvalho

Equipment

  • Non stick frying pan

Ingredients

  • 150 gram chorizo sausage not pre-sliced
  • 5 free range eggs
  • 6 6-inch tortillas

For the Salsa

  • 1 red onion, finely diced
  • 150 gram cherry tomatoes, diced
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ½ a lime, juiced
  • 1 tsp chopped fresh coriander or sub ½ tsp dried

Avocado Sauce

  • 1 whole ripe avocado
  • ½ lime, juiced
  • ¼ tsp salt
  • pinch chilli flakes optional
  • 1 tsp greek yoghurt or sour cream optional

To Serve

  • Grated Cheese Cheddar or Mozzarella work best
  • Your favourite Hot Sauce

Instructions

  • Prepare the salsa by combining all the ingredients in a bowl and mixing well. This can be made up to 24 hours in advance, and actually improves in taste as time passes - I would recommend leaving it for at least 20 minutes before eating.
  • For the avocado sauce, scoop out you avocado flesh and blend with the lime juice, salt, and optional chilli flakes, either in a food processor or with a stick blender. Season to taste. You could also add a spoonful of yoghurt or sour cream or even mayonnaise to make it super creamy.
  • Warm the tortillas according to packet instructions, then get everything ready to serve the tacos before you start cooking the chorizo and eggs - you want to serve them straightaway.
  • Peel the skins from the chorizo and dice into small chunks.
  • Add to a frying pan over a medium to high heat (no need for oil) and cook for about 5 minutes, until you see the chorizo start to brown slightly - it will also release lots of flavourful oil. (Extend the cooking time for fresh chorizo, and ensure it is fully cooked through).
  • Whisk the eggs together and season with salt and pepper, then turn the heat down on your pan slightly and pour the eggs over the chorizo.
  • Gently mix the eggs and chorizo as they cook. When the eggs are almost done to your liking, take the pan off the heat - the eggs will continue to cook a little afterwards.
  • Assemble your tacos - spread some avocado cream on each tortilla, spoon some of the chorizo and egg mix on top then sprinkle with a spoonful of the salsa. Optional extra toppings include grated cheese and a drizzle of hot sauce or sour cream.

Nutrition

Calories: 318kcal | Carbohydrates: 22g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 809mg | Potassium: 358mg | Fiber: 4g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 3mg