Breakfast Tacos Recipe

Time30m

Serves2

Three corn tortillas, fluffy scrambled eggs, chorizo, tomato, avocado, cotija cheese, served with refried beans, petite green salad, salsa verde

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chorizo
In a skillet over medium heat, add the chorizo. Cook for about 5-7 minutes, breaking it apart with a spatula until it is browned and cooked through. Remove from heat and set aside.
2
Scramble the Eggs
In a bowl, whisk together the eggs until well blended. In another skillet, add a little oil or butter over medium-low heat. Pour in the eggs and gently stir with a spatula until the eggs are just set but still soft, about 3-4 minutes. Remove from heat.
3
Prepare the Vegetables
Dice the tomato and avocado. Set aside.

4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
5
Assemble Tacos
On each tortilla, layer the scrambled eggs, cooked chorizo, diced tomato, and sliced avocado. Crumble cotija cheese on top.

6
Plate the Dish
Serve the tacos on a plate with a side of refried beans and a petite green salad. Drizzle salsa verde over the tacos.