Zesty Mexican Chorizo Breakfast Tacos with Avocado Salsa

Ingredients

• 8 oz Mexican chorizo, casing removed
• 8 large eggs, beaten
• 1 tbsp olive oil
• 8 corn tortillas, warmed
• 1 cup cheddar cheese, shredded

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

Method

1. 01
   In a medium skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
2. 02
   In a separate non-stick pan, scramble the beaten eggs over medium-low heat until cooked to your preference. Remove from heat and set aside.
3. 03
   To make the avocado salsa, combine diced avocados, lime juice, red onion, cilantro, jalapeño, and salt in a bowl. Mix gently to combine.
4. 04
   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
5. 05
   Assemble the tacos by placing a spoonful of chorizo onto each tortilla, followed by scrambled eggs and a sprinkle of cheddar cheese.
6. 06
   Top each taco with a generous amount of avocado salsa. Serve immediately and enjoy.