Whole30 Chorizo and Egg Taco
Transform your Taco Tuesday into a nutritious culinary adventure with these Whole30 Chorizo and Egg Tacos. Packed with bold flavors and vibrant colors, this recipe features savory Whole30-compliant Mexican chorizo, fluffy scrambled eggs, and tender diced bell peppers nestled in crisp baby romaine or butter lettuce leaves. Each taco is finished with creamy avocado slices, fresh cilantro, and a zesty squeeze of lime for a perfectly balanced bite. Ready in just 30 minutes, these healthy, gluten-free, and dairy-free tacos are an ideal choice for anyone following Whole30 or looking for a quick yet wholesome meal. Perfect for breakfast, lunch, or dinner, they're as versatile as they are delicious! Optimize your clean eating journey today with this hearty, flavor-packed recipe.
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Recipe Information
Ingredients
- 8 oz Mexican chorizo (Whole30 compliant)
- 4 pieces Large eggs
- 8 leaves Baby romaine or butter lettuce leaves
- 1 medium Red bell pepper
- 1 large Avocado
- 0.25 cup Fresh cilantro
- 1 medium Lime
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Onion powder
Instructions
1. Begin by preparing your ingredients. Finely dice the red bell pepper, roughly chop the cilantro leaves, and pit, peel, and slice the avocado. Cut the lime into wedges for serving.
2. In a medium skillet over medium-high heat, add the olive oil. Once hot, crumble the chorizo into the pan, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and cooked through.
3. While the chorizo is cooking, crack the eggs into a bowl and season with salt, black pepper, and onion powder. Whisk the eggs until well combined.
4. Once the chorizo is done, reduce the heat to medium and add the diced red bell pepper to the skillet. Stir and cook for an additional 2 minutes until the peppers are softened.
5. Create a well in the center of the skillet by pushing the chorizo and peppers to the edges. Pour the whisked eggs into the well and allow them to set slightly before gently stirring to scramble. Cook for about 3-4 minutes until the eggs are cooked through but still soft.
6. Remove the skillet from heat and gently mix the chorizo, peppers, and eggs together.
7. Arrange the lettuce leaves on a serving platter. Fill each leaf with a scoop of the chorizo and egg mixture.
8. Top each taco with slices of avocado and a sprinkle of freshly chopped cilantro.
9. Serve the tacos with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 594 mg | 13% | |
*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.
