Mexican Breakfast Tacos (Chorizo and Egg)
User Reviews
5
Mexican Breakfast Tacos (Chorizo and Egg)
Description
This recipe combines three components: fresh pico de gallo made with diced tomatoes, red onion, lime juice, olive oil, and cilantro; spicy chorizo sautéed until browned; and Mexican-style scrambled eggs gently cooked with garlic, chilies, and onion to retain moisture. The tortillas are warmed before assembly.
The eggs have a soft, slightly wet texture, enhanced with milk and seasoned with salt and pepper. The chorizo lends a smoky, spicy flavor, which pairs well with the fresh and tangy pico de gallo. Cotija or feta cheese adds saltiness and creaminess, while diced avocado and cilantro add cooling notes and herbal freshness.
This dish works well for weekend breakfasts, brunches, or casual gatherings and offers a satisfying blend of textures and flavors typical of Mexican-style breakfast tacos.
The notes highlight the use of raw chorizo sausages that must be removed from their casing and cooked, as opposed to cured chorizo which can be eaten sliced raw. Adjust the chili level to taste and choose the appropriate chorizo type for authentic flavor.
Ingredients
Pico de gallo
- 2 tomato deseeded and diced
- 1/2 red onion , diced
- 2 tbsp lime juice (adjust to taste) (around 1 lime)
- 1 tbsp olive oil
- 2 tbsp Coriander leaves aka cilantro leaves
- 1/2 tsp salt
- black pepper
Chorizo
- 1 tbsp olive oil
- 7 oz / 200g Mexican chorizo removed from casings (Note 1, or raw Spanish chorizo
Mexican Scrambled Eggs ("Eggs")
- 2 garlic cloves
- 2 bird's eye chili deseeded and finely chopped (adjust to taste
- 1 small onion (brown, yellow, white)
- 4 large egg lightly whisked (or 6 small eggs
- 1 tbsp milk
- 3/4 tsp salt
- black pepper
To Serve
- 4 small tortillas , corn or flour (around 6" / 12 cm rounds)
- cotija cheese crumbled, or feta cheese
- avocado , diced
- cilantro or coriander leaves
Instructions
- Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.
- Cook Chorizo: Heat olive oil in a non stick fry pan over high heat. Add the chorizo and cook, breaking up the pieces, until browned. Remove chorizo into a bowl. Drain excess fat but leave enough to cook the eggs.
- Make the Eggs: Reduce heat to medium. Add garlic, chilies and onion to the pan and sauté for 2 to 3 minutes until translucent and starting to turn golden. Add the eggs and milk and stir slowly with a wooden spoon until the eggs start to set. Remove the pan from the stove while they are still a bit wet because they will keep cooking. Stir through salt and pepper - adjust to taste.
- Warm tortillas in the microwave or oven, per packet instructions.
- Add salt to pico de gallo and toss.
- Assemble: Place some scrambled eggs in a tortilla then top with chorizo then pico de gallo. Garnish with cotija / feta, avocado and coriander/cilantro leaves.
Notes
- Use raw Mexican chorizo sausage removed from its casing for authentic flavor and proper cooking texture.
- If using cured Spanish chorizo, dice finely and cook briefly to brown without overcooking.
- Adjust bird's eye chili quantity to control the spiciness of the scrambled eggs.
- The calorie count per taco does not account for fat drained from the chorizo or toppings.
- This recipe prioritizes flavor and traditional ingredients over health considerations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 220g | |
| Calories | 413cal | 21% |
| Carbohydrates | 12.7g | 4% |
| Protein | 20.1g | 40% |
| Fat | 31.7g | 49% |
| Saturated Fat | 9.9g | 50% |
| Cholesterol | 230mg | 77% |
| Sodium | 1428mg | 60% |
| Potassium | 489mg | 10% |
| Fiber | 2.2g | 9% |
| Sugar | 3.6g | 7% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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