Breakfast Tacos Recipe

If using ground lamb: heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground lamb, breaking it up with a spoon; cook 6–8 minutes until browned and no longer pink. Stir in ground cumin, smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook 1–2 more minutes to bloom the spices. Drain excess fat if necessary and keep warm.

If using Mexican chorizo: heat a large skillet over medium heat (no or very little oil needed). Add chorizo (casings removed) and break up with a spatula. Cook 6–8 minutes until fully cooked and slightly crisp on the edges. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and adjust salt to taste. Keep warm.

While the protein cooks, make the pico: combine diced roma tomatoes, minced red onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon fresh lime juice and 1/4 teaspoon kosher salt in a bowl. Stir and taste; adjust salt or lime as needed. Let sit at room temperature for 5–10 minutes to let flavors meld.

Place 3/4 cup sour cream in a small bowl. If desired, thin with 1–2 teaspoons of lime juice or water and season with a pinch of salt and 2 teaspoons hot sauce for a tangy crema. Mix and set aside.

In a mixing bowl, whisk together 6 large eggs, 2 tablespoons whole milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined and slightly frothy.

Heat a nonstick skillet over medium-low and melt 1 tablespoon butter. When butter foams, pour in the egg mixture. Allow eggs to set at the edges for 10–15 seconds, then gently stir with a silicone spatula, folding and scraping the bottom to form soft curds. Cook 2–3 minutes until eggs are softly set but still moist. Remove from heat and fold in chopped chives (optional). Keep warm.

Warm the tortillas: stack tortillas and wrap in a damp paper towel or clean kitchen towel. Microwave for 20–30 seconds or warm individually in a dry skillet over medium heat 20–30 seconds per side until pliable.

To assemble each taco: place 1 tortilla on a plate, add about 2 tablespoons of the cooked protein in the center, top with a generous spoonful (about 2–3 tablespoons) of scrambled eggs, sprinkle with 1–2 tablespoons shredded cheese, and spoon 1 tablespoon pico de gallo on top. Drizzle about 1 tablespoon sour cream or crema. Garnish with cilantro leaves and a squeeze of lime. Repeat for remaining tortillas (yields about 10–12 tacos).

Serve immediately with extra pico, sour cream, hot sauce and lime wedges on the side.