Name: Breakfast Tacos with Spicy Chorizo and Avocado Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 4 flour tortillas; 6 large eggs; 1 lb fresh chorizo; ¼ cup fresh cilantro, chopped; ½ cup sour cream (or Greek yogurt); 1 ripe avocado, sliced; ½ cup pico de gallo (optional)

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Introduction

Breakfast tacos are a flavorful and satisfying way to start your day. Combining spicy chorizo, fluffy eggs, and fresh toppings wrapped in warm tortillas, they offer a perfect balance of textures and flavors. Ready in under 30 minutes, they make an ideal morning meal or brunch option.

Two tacos sit side by side on a white plate with a dark rim, placed on a white marbled surface. The taco on the left has a slightly charred yellow corn tortilla base, layered with orange sauce, golden cooked eggs with bright yellow yolks, topped with white sour cream and sprinkled with fresh green chopped herbs. The taco on the right features a similar tortilla filled with crumbly white cheese, browned ground meat, and drizzled with the same orange sauce, garnished with small green herb pieces. Two lime halves, one whole and one cut, are placed near the top of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 flour tortillas
6 large eggs
1 lb fresh chorizo
¼ cup fresh cilantro, chopped
½ cup sour cream (or Greek yogurt)
1 ripe avocado, sliced
½ cup pico de gallo (optional)

Instructions

Step 1: Gather all ingredients. Chop the cilantro and slice the avocado to prepare for assembly.
Step 2: Heat a skillet over medium heat and cook the chorizo for 5–7 minutes until browned. Drain any excess fat.
Step 3: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour them into the skillet with the cooked chorizo and stir gently until the eggs are fluffy and set, about 3–4 minutes.
Step 4: Wrap the tortillas in foil and warm them in a preheated 350°F oven for about 5 minutes.
Step 5: Assemble the tacos by dividing the chorizo and egg mixture among the tortillas. Top each with chopped cilantro, avocado slices, and a dollop of sour cream.
Step 6: Serve immediately, adding pico de gallo or hot sauce if desired for extra flavor.

Tips & Variations

For a milder version, substitute chorizo with cooked breakfast sausage or turkey chorizo.
Use Greek yogurt instead of sour cream for a tangier, protein-rich topping.
Add shredded cheese or black beans for extra texture and flavor.
Warm the tortillas on a dry skillet if you don’t have an oven available.

Storage

Store leftover chorizo and egg mixture in an airtight container in the refrigerator for up to 3 days. Keep tortillas wrapped separately to maintain softness. When ready to eat, reheat the filling in a skillet and warm tortillas in the oven or microwave. Avoid assembling tacos until serving to prevent sogginess.

How to Serve

The image shows two soft corn tortillas on a white speckled plate placed on a white marbled surface. One tortilla is folded, filled with diced red tomatoes, cooked sausage, and yellow scrambled eggs, topped with fresh green cilantro and a bright orange sauce drizzled across. The other tortilla is flat with a similar filling — scrambled eggs, diced tomatoes, onion pieces, sausage bits, dollops of white sour cream, and fresh cilantro scattered on top alongside more orange sauce. To the right of the tortillas, there is a fried egg with a bright yellow yolk resting on a sliced green avocado base, also drizzled with the same orange sauce. The dish has a colorful and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can prepare the chorizo and egg filling in advance and store it refrigerated for up to 3 days, but it’s best to assemble and add toppings just before serving for the freshest texture.

What can I use if I don’t have fresh chorizo?

If fresh chorizo isn’t available, try using a spicy sausage or ground pork seasoned with paprika, chili powder, and garlic to mimic the flavor profile.