Breakfast Tacos Recipe

Par-cook potatoes

Place the diced potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 5 minutes until just fork-tender but not falling apart. Drain well and pat dry with a towel.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the par-cooked potatoes in a single layer. Let them cook undisturbed 3–4 minutes to develop color, then stir and continue to cook until golden and crisp, about 6–8 minutes total. Transfer potatoes to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon oil and reduce heat to medium. Add the diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds more.

Add the chorizo to the pan, breaking it up with a spatula. Cook until browned and cooked through, 5–7 minutes. If using a very fatty chorizo, spoon off excess fat so filling isn’t greasy.

Return the crisped potatoes to the skillet with chorizo and onions. Stir in cumin, smoked paprika, kosher salt and black pepper. Cook together 2–3 minutes so flavors meld. Taste and adjust seasoning. Keep warm on low heat while you prepare the eggs.

Crack the eggs into a bowl, add milk (if using), salt and pepper. Whisk until just combined and slightly frothy — don’t overbeat.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter foams, pour in the eggs. Let them sit 10–15 seconds, then gently stir with a rubber spatula, folding the curds from the edges into the center. Cook slowly until soft, creamy curds form but eggs are still slightly glossy — about 3–4 minutes. Remove from heat (carryover will finish them) and portion into 8 servings.

Alternatively, if you prefer fried eggs: heat 1 teaspoon oil in a skillet over medium, crack 6 eggs, cook until whites set and yolks reach desired doneness. Season with salt and pepper.

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork leaving some texture. Stir in finely diced red onion, chopped cilantro, lime juice, minced jalapeño (if using), salt and pepper. Taste and adjust acidity or salt. Cover with plastic wrap pressed to the surface to prevent browning until ready to serve.

If using fresh pico de gallo, combine diced tomatoes, minced onion, cilantro, a squeeze of lime and a pinch of salt. For store-bought salsa, transfer to a small bowl and taste for seasoning. Dice or slice the avocado for taco topping and toss lightly with 1 tablespoon lime juice to prevent browning.

Crumble the feta and roughly chop cilantro for garnish.

Warm the tortillas: heat a large skillet or griddle over medium-high. Lightly brush tortillas with a little oil and warm 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.

For Tajín chips: place the chips in a large bowl, sprinkle Tajín evenly, then toss gently to coat. Serve chips alongside guacamole.

Assemble tacos: place 2–3 tablespoons of the potato–chorizo mixture down the center of each warm tortilla. Top with a portion of scrambled eggs (about 2–3 tablespoons) or one fried egg per taco if using fried eggs. Add salsa, avocado pieces, and a sprinkle of crumbled feta. Finish with chopped cilantro and a squeeze of lime.

Serve immediately with Tajín chips and a bowl of guacamole on the side. Offer extra lime wedges and hot sauce if desired.