Some mornings demand more than cereal. These chorizo breakfast tacos are spicy, satisfying, and stupidly fast.
Chorizo brings the smoky heat. Eggs bring the fluff. Avocado brings the cool. Wrap it all in a tortilla and you’ve got breakfast in 15 minutes flat. No drive-thru required.
Ingredients
Serves 2-3 (makes 6 tacos).
- 8 oz (225g) Mexican chorizo (casings removed)
- 6 large eggs
- 2 tablespoons milk or water (for fluffy eggs)
- 6 small corn or flour tortillas
- 1 avocado, sliced
- ¼ cup crumbled cotija cheese or shredded cheddar
- Hot sauce or salsa (optional)
- Fresh cilantro, chopped (optional)
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the Chorizo
- Heat a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and crispy (about 5-7 minutes).
- Remove chorizo to a plate, leaving a little grease in the pan for the eggs.
Step 2: Scramble the Eggs
- In a bowl, whisk eggs with milk, salt, and pepper.
- Pour into the same hot skillet. Cook on low heat, stirring gently, until soft curds form (about 2-3 minutes). Don’t overcook!
Step 3: Warm the Tortillas
- While eggs cook, warm tortillas in a dry skillet, microwave (30 seconds between damp paper towels), or directly over a gas flame.
Step 4: Assemble the Tacos
- Layer each tortilla with scrambled eggs, crumbled chorizo, avocado slices, and cotija cheese.
- Top with cilantro and a dash of hot sauce.
Step 5: Serve Immediately
- Fold and eat while everything is warm and the tortillas are soft.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 6 tacos (serves 2-3)
Difficulty: Easy
Storage Notes
Fridge (components only): Chorizo and eggs keep 3 days separately. Don’t assemble ahead—tortillas get sad.
Make ahead tip: Cook chorizo and scramble eggs the night before. Reheat and assemble fresh in the morning.
Not for freezing: Scrambled eggs turn rubbery. Just make fresh—it’s 15 minutes!
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