This easy scrambled eggs breakfast taco recipe with avocado and chorizo makes a deliciously light yet filling breakfast taco that feels healthy thanks to the avocado. While these Mexican breakfast tacos come together quickly, an array of garnishes, salsas and hot sauces help make this breakfast special.
Last weekend we gave you a taste of Australian café culture with our classic avocado toast recipe with poached eggs. This weekend we’re taking you to Mexico and Texas for breakfast tacos with this quick and easy scrambled eggs breakfast taco recipe with avocado and chorizo.
While we usually share our Weekend Eggs recipes on a Friday, with so many of you currently ordering groceries online as you’re staying at home self-isolating in lockdown or are quarantining, we thought we’d publish this on Thursday to give you time to buy ingredients.
If it’s too late to get hold of tortillas, chorizo or avocados, do browse our breakfast recipes series, Weekend Eggs, for more weekend breakfast ideas. If you haven’t dropped by in a while, we revived our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago.
Recipes published in the rebooted series include our Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs recipe, Thai fried egg salad recipe for yam khai dao, pesto scrambled eggs, Japanese rolled omelette recipe for tamagoyaki, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you about this scrambled eggs breakfast taco recipe with avocado and chorizo, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with Terence’s images.
Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this scrambled eggs breakfast taco recipe with avocado and chorizo.
Scrambled Eggs Breakfast Taco Recipe with Chorizo and Avocado
There are few things better in life than a Mexican breakfast in Mexico, but a Mexican or Tex-Mex breakfast in Texas in the USA follows closely behind. While Mexicans have long eaten tacos for breakfast – or brunch, lunch, dinner, or as a snack; at a taqueria, on the street, and in in the home – it’s Texas that claims to have coined the term ‘breakfast taco’ and made the act of going out to eat them a daily ritual.
We ate Mexican breakfasts and Mexican tacos the length and breadth of Mexico over multiple trips more than fifteen years before we’d experience our first ‘breakfast taco’ in Austin, Texas. As a result, Terence has been cooking everything from huevos revueltos to huevos con chorizo for more than 25 years. Authentic Mexican tacos are another story, however…
We can’t get authentic Mexican corn tortillas here in Cambodia, nor can we get cotija, the crumbly white Mexican cheese, or Mexican chorizo – although we can buy Spanish chorizo – so this scrambled eggs breakfast taco recipe with avocado and chorizo is definitely closer to the Mexican or Tex-Mex breakfast tacos that you’ll find somewhere like Austin, Texas, than a taco you’d eat for breakfast at a counter in a taqueria or mercado in Mexico City.
These scrambled eggs breakfast tacos are nevertheless incredibly delicious and lots of fun to eat if you serve them with an array of garnishes, salsas and your favourite hot sauces – and are even more fun if you wash them down with a couple of micheladas.
I only have a few tips to making this scrambled eggs breakfast taco recipe with avocado and chorizo.
Tips to Making This Scrambled Eggs, Avocado and Chorizo Breakfast Taco Recipe
I only have a few quick tips to making this scrambled eggs breakfast taco recipe with avocado and chorizo as it’s super easy and comes together quickly. If you can get hold of Mexican chorizo, lucky you, but if you can’t and you’re using Spanish chorizo, don’t fry it for long – only enough to warm it up – as it will go hard and chewy.
If you have plenty of avocados, by all means make some guacamole to serve on the side and you’re in for a Mexican feast, but for the breakfast tacos themselves, there’s a lot going on, so just mash the avocado, season with salt to your taste and squeeze in a little lime juice to prevent browning.
Heat the soft flour tortillas – or corn tortillas or whatever you can get your hands on – over a dry skillet as they taste much better when warm and become softer and more pliable. If you are using the smaller soft corn tortillas as they do in Mexico, you will most certainly need more than one each and you might also wish to double up for each breakfast taco as they do south of the border.
Only scramble your eggs until they are just done, as they’re more delicious soft and creamy plus you don’t want them to go weary and wet your tortillas and make them fall apart. Then you’ll also need to double up if you’re using flour tortillas, which will make a very filling meal. Alternatively you could roll them up like a burrito and make a breakfast burrito instead.
Try to get hold of Mexican cotija, which is available online, otherwise, use another crumbly white cheese, as we’ve sadly had to, such as feta.
Scrambled Eggs Breakfast Taco Recipe with Chorizo and Avocado
- 100 g Mexican chorizo roughly chopped or crumbled
- 1 small purple shallot/onion sliced
- 2 long fresh medium-hot red chillies sliced and de-seeded
- 2 tbsp fresh coriander cilantro leaves
- 1 lime
- 1 large avocado
- 2 large soft flour/corn tortillas
- 6 eggs scrambled
- ½ tsp sea salt
- 100 g Mexican cotija cheese or a salty white cheese such as feta
- hot sauces or salsas of your choice
- In a fry pan or skillet, fry the Mexican chorizo on low for a few minutes to warm it up, then set aside.
- Slice the purple shallot/onion and long chillies, wash and remove the fresh coriander (cilantro) leaves from the stems, and quarter and de-seed the limes.
- Slice the avocado in half, remove the pit, scoop out and mash the avocado flesh, squeeze a quarter of lime juice into the avocado to prevent browning, season with salt, combine well, taste, and adjust salt to your taste.
- Heat the soft flour or corn tortillas over a dry skillet then transfer them to a plate covered with a clean cotton tea towel to keep them warm.
- Scramble the eggs until they are just done, then assemble your tacos: divide the scrambled eggs, chorizo and avocado between the tacos; garnish with the purple shallots/onion, crumbly cheese, chillies, and coriander leaves; and serve with additional lime quarters, garnishes and hot sauces.
Please do let us know if you make our scrambled eggs breakfast taco recipe with avocado and chorizo as we’d love to know how it turns out for you. We’d also love to hear about your favourite fillings for breakfast tacos.