Chorizo Breakfast Tacos Recipe

Core and dice the tomatoes into small 1/4-inch pieces. Place in a medium bowl.

Finely dice the onion (about 1/4 cup) and add to the bowl with the tomatoes.

Remove seeds and ribs from the jalapeño (for milder heat) and finely mince. Add to the bowl.

Chop the cilantro and add 3 tablespoons to the bowl. Add 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Stir to combine and taste; adjust salt or lime as needed. Set aside to let flavors meld while you prepare the filling.

Heat a large nonstick or cast-iron skillet over medium heat and add 1 teaspoon vegetable oil.

Add the 12 oz chorizo (remove casing if using links) to the hot pan. Break it up with a spatula and cook, stirring occasionally, until fully cooked and browned, about 6–8 minutes. There should be no pink remaining. If the chorizo releases a lot of fat, spoon off and discard excess, leaving about 1 tablespoon in the pan for flavor.

While the chorizo finishes, crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until blended and slightly frothy.

Once the chorizo is cooked, push it to one side of the skillet and add 1 tablespoon butter to the cleared space. Reduce heat to medium-low.

Pour the whisked eggs into the buttered area. Let them sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding the eggs from the edges to the center. Cook slowly until just set but still moist, about 2–3 minutes. Remove the eggs from heat a little underdone; they will continue to cook slightly from residual heat.

Fold the scrambled eggs into the cooked chorizo so the mixture is evenly combined. Taste and adjust seasoning with a pinch more salt if needed. Keep warm.

Warm the 6 corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep the warmed tortillas covered with a clean kitchen towel to stay warm and pliable.

Divide the chorizo-and-egg mixture evenly among the 6 tortillas (about 1/3 cup filling per tortilla).

Top each taco with a spoonful (about 1–2 tablespoons) of Pico de Gallo, then sprinkle with crumbled queso fresco (about 2 tablespoons per taco) and a few fresh cilantro leaves. Serve with lime wedges on the side to squeeze over the tacos.

Place 1/2 cup salsa verde in a small bowl as a tangy dipping sauce on the side. If desired, stir in an extra 1/2 tablespoon lime juice to brighten the salsa before serving.