Chorizo and Egg Breakfast Tacos
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Chorizo, eggs, cheese and our avocado salsa make for the perfect breakfast, weekday, weekends – any time! Make the egg, potato and chorizo ahead so you have breakfast done!
Ingredients
2 Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- 1 garlic clove, minced
- 1 avocado, pitted and diced
- 1/4 cup red onion, finely chopped
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 8 ounces ground chorizo
- 2 medium Yukon gold potatoes, peeled and diced into 1/2 inch cubes
- Kosher salt and freshly ground black pepper to taste
- 6 large eggs
- 4 (6 inch) Flour or corn tortillas
- 1 cup shredded cheddar and Monterey Jack cheese blend
- 1/4 cup sour cream
- Hot sauce, optional, for serving
Instructions
Step one
Mix together all of the salsa ingredients in a medium bowl. Cover and chill in refrigerator.
Step two
Heat oil in a large skillet over medium-high heat. Cook the chorizo until browned and cooked through, breaking up with the back of a wooden spoon, about 5 minutes. Transfer to a plate lined with paper towel.
Step three
Add the potatoes to the skillet and cook, covered, stirring occasionally until soft, about 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to plate with chorizo.
Step four
Whisk eggs and sprinkle with salt and pepper in a medium bowl. Add eggs to same skillet and cook over medium heat, stirring until eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs.
Step five
Warm tortillas either in a microwave or in a skillet to make pliable. Place about 1/2 cup of the egg mixture on a tortilla, top with cheese; then salsa and fold tortilla over to make a taco. Serve with sour cream and hot sauce on the side.
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