American · Breakfast
Chorizo and Egg Tacos
Fresh Mexican pork chorizo is browned in a skillet, then folded through soft-scrambled eggs. The mixture is divided among warm corn tortillas and topped with crumbled queso fresco, diced white onion, cilantro, and a squeeze of lime for brightness.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
1259Calories
61.9gProtein
100.4gFat
18.2gCarbs
2.7gSugar
4.7gFiber
2963mgSodium
591mgChol
34.9gSat Fat
485mgPotassium
268mgCalcium
2.8mgIron
1.2mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
sweet-heat
hidden-gems
gluten-free
breakfast
Instructions
1
Prep
Crack eggs into a bowl, add a pinch of salt, and beat until yolks and whites blend with no streaks remaining.
2
Fry
Warm vegetable oil in a nonstick skillet over medium heat, add chorizo, and cook 6 minutes, breaking it up, until browned and fat renders deep red.
3
Scramble
Pour beaten eggs into the skillet with chorizo over medium-low heat and fold gently 3 minutes until just set and still glossy.
4
Toast
Warm corn tortillas in a dry skillet over medium heat about 30 seconds per side until pliable and lightly speckled.
5
Plate
Divide chorizo and egg among tortillas, top with queso fresco, onion, and cilantro, then serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh Mexican pork chorizo, casing removed
- 44 large eggs
- 66 corn tortillas (12 inch)
- 2 oz56g queso fresco, crumbled
- 4 tbsp4 tbsp white onion
- 2 tbsp2 tbsp cilantro
- 11 lime
- 2 tsp2 tsp vegetable oil
- a pinch of salt
