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A chorizo breakfast taco on a marble surface with a sprig of cilantro behind it.
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Chorizo Breakfast Tacos With Chipotle-Roasted Tomato Salsa

Let's consider boring breakfasts a thing of the past. Loaded with melted cheddar, smashed avocado and a homemade chipotle-roasted tomato salsa, these chorizo breakfast tacos will put your morning off to a delicious start.
Course Breakfast
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 400kcal

Equipment

  • Large skillet

Ingredients

  • 6-8 tortillas corn or flour (see note)
  • 8 ounces fresh ground chorizo
  • Cooking spray
  • 6 eggs
  • 1 ½ cups extra sharp cheddar
  • Salt and pepper to taste
  • Chipotle-roasted tomato salsa or your favorite store-bought brand for topping
  • Sour cream for topping
  • 1 avocado smashed, for topping
  • ½ lime juiced
  • Cilantro chopped, for topping

Instructions

  • Heat oven to 350 degrees. Tightly wrap tortillas in foil and heat in oven for 10 minutes.
  • In a large skillet, cook chorizo over medium heat until no longer raw. As the chorizo cooks, break eggs into a bowl and beat well, at least a minute.
  • Pour cooked chorizo on a paper towel-lined plate to drain. Spray the skillet with cooking spray and return to the stove.
  • Still using medium heat, pour the eggs into the skillet and add the chorizo. Stir the eggs around to scramble. When the eggs nearly cook to your liking, add the cheese and stir to melt. Sprinkle the salt and pepper over the eggs.
  • Spoon into warm tortillas and top with chipotle-roasted tomato salsa, sour cream, avocado, lime juice and cilantro. Enjoy!

Notes

  • If you have a gas stove, you can carefully char them on the grates over an open flame.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1taco | Calories: 400kcal | Carbohydrates: 20g | Protein: 24g | Fat: 20g | Cholesterol: 247mg | Sodium: 976mg | Sugar: 1g