Breakfast Tacos
User Reviews
5
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Prep Time
13 mins
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Cook Time
12 mins
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Total Time
25 mins
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Servings
6 people
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Calories
159 kcal
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Course
Breakfast
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Cuisine
Mexican-American Fusion
Breakfast Tacos
Description
These Breakfast Tacos feature a quick-pickled red onion made with vinegar, lime juice, garlic powder, chopped cilantro, salt, and water, which softens and flavors the onions while maintaining a slight crunch. Meanwhile, chorizo is pan-fried briefly before whisked eggs with a splash of non-dairy milk, salt, and pepper are added and gently scrambled to large fluffy curds, enhancing richness and softness.
The cooked eggs and chorizo mixture is placed on charred corn tortillas, adding smoky notes. The tacos are topped with the pickled onions, diced tomato, and avocado for freshness, creaminess, and acidity, balancing the rich eggs and spicy sausage.
This recipe yields a flavorful, textured meal with contrasting elements of spicy, tangy, and fresh ingredients commonly served for breakfast in cuisines that celebrate tacos. The pickling process is short and designed to provide a quick tangy topping rather than fully fermented onions.
Ingredients
For the cilantro-lime pickled onions
- 1 red onion sliced into thin circles, medium
- 2 tbsp vinegar
- 2 tbsp lime juice about 1 lime
- ¼ tsp garlic powder minced, or 1 garlic clove
- 2 tbsp cilantro chopped
- ¼ tsp kosher salt not iodized
- 4 tbsp water
For the chorizo eggs:
- 5 egg whisked
- non-dairy milk a splash, choice of type
- pinch salt
- pinch black pepper
- 1 tbsp olive oil or non-dairy butter
- 2-3 inch chorizo or 2-3 tbsp of the crumbles, piece
Other Essentials:
- 6 corn tortillas roasted
- 1 tomato diced
- ¼ avocado diced
Instructions
Quick-pickled cilantro-lime onions:
- In a large mixing bowl, add the sliced red onions.
- Break them apart, creating single circles.
- Add the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water when ready.
- Get your hand into that bowl. Don't be shy. Grab the onions, gently squeeze them, and toss for about a minute or so. The onions should be wilted yet still have that perfect crunch.
- Set aside for 10 minutes. Meanwhile, we will cook the eggs.
Cook the chorizo eggs:
- Add the eggs, non-dairy milk, salt, and pepper in a mixing bowl and whisk until homogenized and fluffy.
- Put a non-stick skillet over medium-low heat. Drizzle in olive oil.
- Add the chorizo and fry for about 30 seconds.
- Pour in the eggs and gently stir around the eggs creating large fluffy lumps.
- Try to avoid breaking up the clumps.
Putting it all together:
- Grab the charred tortillas and fill each one with chorizo eggs, followed by the cilantro-lime quick- pickled onions, diced tomatoes, and diced creamy avocado.
- Eat them immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 159kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 174mg | 7% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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