Chorizo and Fried Egg Breakfast Tacos
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Chorizo and Fried Egg Breakfast Tacos
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 pound chorizo removed from the casing (if needed
- 1 tablespoon butter unsalted
- 3 potato chopped, medium, yukon gold
- 1 red bell pepper diced
- 1/2 onion diced, sweet
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic minced, cloves
- 1/3 cup sour cream or more for serving if you really love it
- 1 lime zest grated and juiced
- 8 flour tortillas warmed
- cilantro plus some chopped for topping, a bunch, fresh
- 1 avocado sliced
- 8 egg fried (if serving 4 people
- lime wedges for serving
Instructions
- Heat a large nonstick skillet over medium heat. Add the chorizo and cook until cooked through, about 5 to 6 minutes, breaking it apart with a spoon as you go. Remove the chorizo and place it on a paper towel to drain. Add the olive oil to the same skillet and throw in the potatoes, peppers, onions, salt and pepper. Stir to toss. Cook until the onions soften and the potatoes are tender, about 6 to 8 minutes, stirring occasionally so the potatoes don’t stick to the bottom. Stir in the garlic and turn off the heat.
- In a small bowl, whisk together the sour cream, lime zest and juice. Add a little sprinkle of salt and pepper too!
- At this point you can leave the chorizo out by itself or mix it in with the potatoes. Warm the tortillas. Add a bit of the potato and the chorizo mixture to the center of the tortilla. Throw some cilantro on top and drizzle with the sour cream. Place a slice or two of avocado on top then finish it off with the fried eggs. Top with a sprinkle of salt and pepper and chopped cilantro. Serve immediately.
- P.S. you can obviously do this with scrambled eggs too!
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