Breakfast Tacos Recipe

Warm tortillas

Heat a cast-iron skillet or nonstick pan over medium-high heat. Working one at a time, warm each corn tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean kitchen towel.

Shred the cheddar if not pre-shredded and slice the avocado just before serving to prevent browning. Cut the avocado in half, remove the pit, slice lengthwise, then scoop slices out with a spoon.

If using cilantro and lime, chop cilantro and cut lime into wedges for serving.

Prepare the vegetables: finely dice the onion (about 1/4–1/3 inch pieces) and core and dice the tomato, discarding seeds if you prefer less moisture.

Heat a medium nonstick skillet over medium heat and add 1 tsp vegetable oil. Add the chorizo (removed from casing) and break it up with a spatula. Cook 4–6 minutes until browned and cooked through, stirring occasionally.

Push the chorizo to one side of the pan. Add the diced onion to the other side and cook 3–4 minutes until softened and translucent. Stir the onion into the chorizo and add the diced tomato. Cook 1–2 minutes just to warm the tomato, then remove the chorizo mixture to a bowl and keep warm.

In a medium bowl, crack the 4 eggs. Add 2 tbsp milk or cream, 1 tsp kosher salt, and 1 tsp black pepper. Whisk until fully combined and slightly frothy.

Wipe the skillet used for chorizo clean or use a separate nonstick skillet. Heat over medium-low and add 1 tbs unsalted butter. When the butter is melted and begins to foam but not brown, pour in the beaten eggs.

Let the eggs sit undisturbed for about 10–15 seconds to set at the edges. Using a heatproof spatula, gently pull the cooked edges toward the center, tilting the pan occasionally so uncooked egg flows to the edges. Continue gently folding and stirring until the eggs are mostly set but still moist and slightly glossy — about 1–2 minutes. Remove from heat a moment before fully set as they will continue to cook from residual heat.

Fold the warm scrambled eggs into the bowl with the chorizo mixture and gently combine so the eggs pick up some chorizo and onion bits.

Divide the chorizo-egg mixture evenly among the three warmed tortillas, placing the filling down the center of each tortilla.

Sprinkle about 1/3 cup shredded cheddar across the three tacos (approximately 1/3 cup total or to taste).

Top each taco with 3–4 slices of avocado, a little chopped cilantro if using, and a squeeze of lime. Add hot sauce if desired.

Serve immediately while warm.