Spicy Mexican Chorizo Breakfast Tacos with Avocado Salsa

Ingredients

• 8 ounces Mexican chorizo, casing removed
• 8 small corn tortillas
• 4 large eggs, beaten
• 1 cup shredded cheese, cheddar or Mexican blend
• 1 tablespoon olive oil

• 2 ripe avocados, diced
• 1 lime, juiced
• 1 cup red onion, finely chopped
• 1 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 teaspoon salt

Method

1. 01
   In a skillet over medium heat, add the olive oil and cook the chorizo, breaking it up with a spoon, until fully cooked, about 5-7 minutes.
2. 02
   In a separate pan, scramble the eggs until soft and fluffy, then set aside.
3. 03
   Warm the tortillas on a dry skillet or directly over a gas flame until they are pliable.
4. 04
   To make the avocado salsa, combine the diced avocados, lime juice, red onion, cilantro, jalapeño, and salt in a bowl. Gently mix to combine.
5. 05
   Assemble the tacos by placing a portion of chorizo and scrambled eggs onto each tortilla. Sprinkle with shredded cheese.
6. 06
   Top each taco with a generous spoonful of avocado salsa.
7. 07
   Serve immediately, garnished with extra cilantro or lime wedges if desired.