These chorizo breakfast tacos are easy enough to make for a weekday breakfast, but special enough for weekend brunch. Less than 10 ingredients for a meal full of flavors!
By Dara Michalski of Cookin’ Canuck.
Preparation:
To cook:
Level: Easy
Ingredients
- 4 ounces, weight Chorizo sausage
- 7 Eggs
- 7 tablespoons Water
- ¼ teaspoons Salt (or more to taste)
- ¼ teaspoons Ground pepper, or more to taste
- 8 Corn tortillas
- ¼ cups Grated Pepper Jack Cheese
- ¼ Avocado, cut into 4 slices
- 6 tablespoons pico de gallo
Preparation
Heat a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer to a bowl lined with paper towel.
Crack the eggs into a large bowl and whisk with the water until combined.
Wipe out skillet, spray lightly with cooking spray and set over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are scrambled. Season with salt and pepper. Stir in the cooked chorizo into the eggs.
Using 2 corn tortillas for each taco, evenly divide the egg mixture between the tacos. Top each taco with cheese, avocado and pico de gallo. Serve immediately.
