Egg and Chorizo Breakfast Tacos

Imagine fluffy eggs and savory chorizo in a warm yuca tortilla. Topped with the salty goodness of feta cheese and a touch of spice from Fresno peppers, these Egg and Chorizo Breakfast Tacos are definitely worth getting out of bed for.

Prep Time8

Cook Time15

Total Time23

Course: Breakfast

Cuisine: Mexican

Keyword: Breakfast Chorizo Tacos, Breakfast Tacos, Egg and Chorizo Breakfast Tacos, Healthy Breakfast Tacos

Servings: tacos

Author: Silvia Dunnirvine

Ingredients

5 yuca tortillas or GF tortillas of choice
6 oz ground chorizo
4 eggs
1/2 cup pickled onion
1/2 cup feta cheese
1 fresno pepper thinly sliced
1/2 tbsp olive oil
1 tsp paprika
pinch salt and pepper
1 lime juiced
fresh cilantro

Instructions

Warm up your yuca tortillas on a cast iron skillet or over an open fire on the stove top by holding up the tortilla with a metal spatula until it's nice and toasted. Place warm tortillas on a plate and cover with a kitchen towel. Set aside
Heat oil in a medium skillet then add in chorizo, cook for about 5 minutes then add seasoning; salt, pepper, and paprika. Chorizo should be fully cooked in 5-7 minutes. Transfer to a plate and set aside.
To the chorizo skillet whisk in eggs, scramble, and cook until fluffy (about 4-5 minutes.
Build your breakfast taco by adding two full spoons of scrambled eggs, then chorizo, top with pickled onion, feta cheese, Fresno pepper slices, and fresh cilantro, and then give it a squeeze of lime juice.

Nutrition