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.
Servings: 6 Tacos
Calories: 318kcal
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