Breakfast Tacos Recipe

Chop and measure

Finely chop the onion, dice the red bell pepper, slice the avocado, chop cilantro and green onions. Measure out cheese, salsa, and pickled jalapeños. Warm tortillas later just before serving.

Crack the eggs into a bowl, add 1 tablespoon whole milk, 1 tsp salt and 1 tsp black pepper; whisk until just combined and slightly frothy.

Brown the chorizo

Place a large skillet over medium heat. Add the chorizo (no added oil if using fatty chorizo) and break it up with a spatula. Cook 5–7 minutes until browned and cooked through. Transfer cooked chorizo to a bowl, leaving rendered fat in the skillet.

Sauté vegetables

If the skillet is very dry, add 1 teaspoon neutral oil. Add the chopped onion and diced red bell pepper to the hot skillet. Sauté 4–5 minutes until softened and slightly translucent. Return the cooked chorizo to the skillet, stir to combine, then remove from heat and keep warm.

Cook the eggs

Wipe the skillet clean or use a second nonstick skillet. Heat 2 tablespoons unsalted butter over medium-low. Pour in the whisked eggs. Let them sit 10–15 seconds, then gently stir with a heatproof spatula, pushing curds from the edges toward the center. Cook slowly, folding frequently, until soft, creamy curds form but eggs are not dry, about 3–5 minutes. Remove from heat when slightly underdone; residual heat will finish them.

Finish eggs

Stir 1/2 cup chopped cilantro and 1 tablespoon fresh lime juice into the scrambled eggs. Taste and adjust salt/pepper as needed.

Warm tortillas

Warm tortillas just before assembling: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or wrap stacked tortillas in a clean towel and microwave 30–45 seconds.

Assemble tacos

Place a warm tortilla on a plate. Spoon about 2 heaping tablespoons of chorizo and pepper mixture onto the center, then top with a generous scoop of cilantro-lime scrambled eggs (about 2/3 cup eggs per 2 tacos). Sprinkle 1–2 tablespoons shredded cheese over the eggs so it melts. Add 2–3 avocado slices, a spoonful of salsa, and pickled jalapeños if using.

Garnish and serve

Finish each taco with a sprinkle of green onions and crumbled queso fresco. Serve immediately with lime wedges and hot sauce on the side.