Breakfast Tacos with Spicy Chorizo and Avocado Recipe
These hearty Breakfast Tacos combine savory chorizo with fluffy eggs, fresh cilantro, creamy avocado, and tangy sour cream wrapped in warm flour tortillas. Perfect for a flavorful and satisfying morning meal, they offer a delightful blend of textures and tastes with an optional fresh pico de gallo topping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 tacos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main 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
- Prep Ingredients: Gather all ingredients. Chop the cilantro finely and slice the ripe avocado into thin pieces to get them ready for assembling the tacos.
- Cook Chorizo: Heat a skillet over medium heat and cook the fresh chorizo for about 5 to 7 minutes until it is fully browned. Once cooked, carefully drain any excess fat from the skillet to keep the filling from becoming greasy.
- Cook Eggs with Chorizo: Whisk the eggs with salt and pepper in a bowl. Add the beaten eggs to the skillet containing the cooked chorizo. Stir gently and cook for about 3 to 4 minutes, allowing the eggs to become fluffy and fully set without overcooking.
- Warm Tortillas: Preheat your oven to 350°F (175°C). Wrap the flour tortillas in aluminum foil and warm them in the oven for about 5 minutes so they are soft and pliable for folding.
- Assemble Tacos: Place a generous portion of the chorizo and egg mixture onto each warmed tortilla. Top with chopped cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt for creaminess and flavor contrast.
- Serve: Serve the tacos immediately while warm. Add pico de gallo or your favorite hot sauce to taste for an extra fresh and spicy kick.
Notes
- You can substitute Greek yogurt for sour cream for a healthier twist.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Fresh pico de gallo adds a bright flavor but is optional.
- Drain the chorizo fat well to prevent greasy tacos.
- Adjust the amount of cilantro and avocado based on personal preference.
Keywords: breakfast tacos,chorizo tacos,eggs and chorizo,mexican breakfast,savory breakfast tacos,avocado tacos
