Servings
Font
Back
Mexican Breakfast Tacos (Chorizo and Egg)
5 from 16 votes

Mexican Breakfast Tacos (Chorizo and Egg)

Mexican Breakfast Tacos feature scrambled eggs cooked with garlic, bird's eye chili, and onion, served alongside browned Mexican or Spanish chorizo and fresh pico de gallo on warm corn or flour tortillas. Topped with cotija cheese, avocado, and cilantro, these tacos offer a mix of spicy, savory, and fresh flavors with varied textures. The pico de gallo adds brightness and acidity, balancing the richness of chorizo and eggs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 413 kcal
Course: Breakfast, Brunch

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

    Cup of Yum
  1. Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.
  2. 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.
  3. 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.
  4. Warm tortillas in the microwave or oven, per packet instructions.
  5. Add salt to pico de gallo and toss.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 413

% 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.