Description
These Mexican Breakfast Tacos feature a flavorful combination of spicy chorizo, softly scrambled eggs, and fresh pico de gallo, all wrapped in warm tortillas. Topped with creamy avocado and crumbled cheese, this vibrant breakfast dish is perfect for starting your day with a delicious and satisfying meal.
Ingredients
Scale
Pico de Gallo
- 2 tomatoes, deseeded and diced
- 1/2 red onion, diced
- 2 tbsp lime juice (around 1 lime, adjust to taste)
- 1 tbsp olive oil
- 2 tbsp coriander/cilantro leaves
- 1/2 tsp salt
- Black pepper, to taste
Chorizo and Egg Mixture
- 1 tbsp olive oil
- 7 oz / 200g Mexican or raw Spanish chorizo, removed from casings
- 2 garlic cloves, minced
- 2 birds eye chilies, deseeded and finely chopped (adjust to taste)
- 1 small onion (brown, yellow, or white), diced
- 4 large eggs, lightly whisked (or 6 small eggs)
- 1 tbsp milk
- 3/4 tsp salt
- Black pepper, to taste
To Serve
- 4 small tortillas (corn or flour, about 6″ / 12 cm rounds)
- Cotija or feta cheese, crumbled
- 1 avocado, diced
- Cilantro/coriander leaves, for garnish
Instructions
- Prepare Pico de Gallo: In a bowl, combine the diced tomatoes, red onion, lime juice, olive oil, and coriander/cilantro leaves. Set aside without the salt to allow the flavors to meld while you continue preparing the rest of the dish.
- Cook the Chorizo: Heat 1 tbsp olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon, and cook until it is browned and cooked through. Transfer the chorizo to a bowl and carefully drain excess fat from the pan, leaving enough to cook the eggs.
- Sauté Aromatics: Reduce the heat to medium. In the same pan, add minced garlic, chopped birds eye chilies, and diced onion. Sauté for 2 to 3 minutes until the onions are translucent and starting to turn golden.
- Make the Scrambled Eggs: Pour in the whisked eggs mixed with milk. Stir slowly with a wooden spoon, allowing the eggs to cook gently and begin setting. Remove the pan from heat while the eggs are still slightly wet, as residual heat will finish cooking them. Season with salt and pepper to taste.
- Warm the Tortillas: Heat the tortillas according to package instructions, either in the microwave or oven, until warm and pliable.
- Finish Pico de Gallo: Add salt to the reserved pico de gallo mixture and toss well to combine evenly.
- Assemble the Tacos: Place a portion of scrambled eggs on each tortilla, then top with cooked chorizo and a spoonful of pico de gallo. Garnish with crumbled cotija or feta cheese, diced avocado, and fresh cilantro/coriander leaves. Serve immediately and enjoy.
Notes
- Use Mexican chorizo for authentic flavor; if unavailable, raw Spanish chorizo can be a substitute.
- Adjust birds eye chili quantity based on your heat preference.
- Warming the tortillas properly ensures they don’t break when folded.
- Pico de gallo can be prepared ahead and refrigerated for a few hours to enhance flavor.
- This recipe serves 4 tacos, suitable for 2 to 4 people depending on appetite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican breakfast tacos, chorizo and eggs, scrambled eggs, pico de gallo, breakfast recipe, easy Mexican breakfast
