Spicy Mexican Chorizo and Egg Breakfast Tacos

Ingredients

• 8 oz Mexican chorizo
• 8 large eggs, beaten
• 8 small flour tortillas, warmed
• 1 cup shredded cheddar cheese
• 1 cup diced tomatoes
• 1 cup chopped fresh cilantro
• 1 tbsp olive oil

• 1 cup sour cream
• 1 lime, cut into wedges
• 1 cup sliced avocado

Method

1. 01
   Heat a skillet over medium-high heat, add the chorizo, and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
2. 02
   In the same skillet, add olive oil and reduce the heat to medium. Pour in the beaten eggs and scramble gently until just set, about 3-4 minutes.
3. 03
   Return the cooked chorizo to the skillet with the eggs and stir to combine. Remove from heat.
4. 04
   Warm the flour tortillas in a separate pan or microwave them briefly until pliable.
5. 05
   Assemble the tacos: Place a portion of the chorizo and egg mixture onto each tortilla. Top with shredded cheddar cheese, diced tomatoes, and chopped cilantro.
6. 06
   Serve immediately with optional toppings like sour cream, lime wedges, and sliced avocado on the side.