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Mexican Breakfast Tacos (Chorizo and Egg)

A great recovery breakfast that has a zing of spice and the strong flavours of Chorizo piled into a soft taco. I usually find that one is enough per person but if you're really starving, then you'll need two!

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 tomatoes , 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/cilantro leaves
  • 1/2 tsp salt
  • black pepper
Chorizo
  • 1 tbsp olive oil
  • 7 oz / 200g Mexican or raw Spanish chorizo , removed from casings (Note 1)
Mexican Scrambled Eggs ("Eggs")
  • 2 garlic cloves
  • 2 birds eye chilies , deseeded and finely chopped (adjust to taste)
  • 1 small onion (brown, yellow, white)
  • 4 large eggs , 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 or feta , crumbled
  • avocado , diced
  • cilantro/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

  • Be sure to get raw Chorizo that are like sausages which can be removed from their casing and cooked, like you would with mince (ground meat). The more common Spanish Chorizo is cured and can be sliced and eaten as is, like salami / pepperoni.
  • Mexican Chorizo is the authentic option but we can't get that here in Australia (as far as I know), so I make this with spicy Spanish chorizo.
  • If you want to make this with cured chorizo (i.e. the one you get that you can eat without cooking), then dice it as finely as you can and cook for a shorter period of time, just to brown it.
  •  The nutrition is per taco and it does not take into account the fat from the chorizo that is drained so the actual calories will be lower. It also does not include the toppings
  • No, it's not the healthiest breakfast in the world. But if you're making these to cure a hangover, then you shouldn't care!

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 (14%) 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: 4Serving

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.