Scrambled Eggs Breakfast Taco Recipe with Chorizo and Avocado
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 and hot sauces help to make this breakfast a bit special – especially when paired with micheladas.
Servings: 2
Calories: 656kcal
Ingredients
- 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
Instructions
- 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.