Chorizo and Egg Taco
Savor the bold and zesty flavors of these Chorizo and Egg Tacos—a perfect breakfast, brunch, or quick dinner option bursting with Mexican-inspired flair. This recipe combines the smoky, slightly spicy richness of crumbled chorizo sausage with fluffy, well-seasoned scrambled eggs, all nestled in warm corn tortillas. Finished with fresh cilantro, creamy avocado slices, a squeeze of zesty lime, and a dollop of your favorite salsa, these tacos are as vibrant as they are delicious. With just 10 minutes of prep and 15 minutes of cooking, this easy one-pan recipe is both time-efficient and crowd-pleasing. Perfect for taco night or a weekend gathering, these Chorizo and Egg Tacos deliver unbeatable flavor in every bite! Keywords: Chorizo and Egg Tacos, easy breakfast tacos, Mexican-inspired recipes, quick taco recipe, chorizo and eggs.
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Recipe Information
Ingredients
- 8 ounces Chorizo sausage
- 6 large Eggs
- 8 small Corn tortillas
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
- 1 medium Avocado, sliced
- 0.5 cup Salsa
Instructions
Heat a large skillet over medium-high heat. Remove the chorizo from its casing and crumble it into the skillet.
Cook the chorizo, stirring often, until it is fully cooked and browned, about 6-8 minutes. Use a slotted spoon to transfer the cooked chorizo to a plate lined with paper towels to drain any excess grease.
In a medium bowl, crack the eggs, add salt and black pepper, and whisk them together until well blended.
Reduce the heat to medium and add olive oil to the same skillet where you cooked the chorizo. Pour in the eggs, stirring gently with a spatula, and cook until just set, about 3-4 minutes.
Return the cooked chorizo to the skillet and stir to combine with the eggs. Remove from heat.
Warm the corn tortillas by placing them on a dry skillet over medium heat, about 30 seconds each side, or wrap them in a damp paper towel and microwave for about 30 seconds.
To assemble the tacos, divide the chorizo and egg mixture evenly among the warmed tortillas.
Top each taco with chopped cilantro, a squeeze of lime juice, sliced avocado, and a generous spoonful of salsa.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 8.8 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 383 mg | 29% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
