About
Bring on the maracas, this day is going to start out on a great note! Mexican Breakfast Tacos wrap up some of the things you love about Mexican food, but for breakfast or brunch (or maybe even a wonderful dinner choice, as well)! With one bite, you will be swaying to the beat of a new day with spicy Mexican chorizo and fluffy scrambled eggs, topped with fresh avocado, dreamy queso fresco, and a lime-cilantro-onion concoction you can't live without. Everyone needs a little spice in their life and with these amazing Mexican Breakfast Tacos, you can indulge in the hot side of the day anytime you want. Sombrero, optional.
Ingredients
- For the tacos:
- 1 cup white onion, finely chopped
- 3/4 cup cilantro, chopped
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt, divided
- 1 (12-ounce) package Mexican chorizo
- 6 large eggs
- 1 tablespoon olive oil
- 8 corn or flour tortillas, fajita-size, warmed
- Optional toppings:
- 1 small avocado, sliced
- 1/4 cup queso fresco, crumbled
- cilantro, to taste, chopped
Directions
Step 1 -In a medium bowl, add the onions, 3/4 cup of the cilantro, the lime juice, and 1/2 teaspoon of the salt and stir to combine.
Step 2 -Let the onion mixture stand, stirring occasionally, until ready to use.
Step 3 -In a large, nonstick skillet over medium-high heat, add the chorizo and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 4 -Transfer the cooked chorizo onto a paper-towel-lined plate to drain. Wipe the skillet clean.
Step 5 -In a large bowl, add the eggs and the remaining salt and whisk to combine.
Step 6 -In the same skillet over medium heat, add the olive oil.
Step 7 -Add the eggs to the heated olive oil and cook, stirring constantly, until it is just set, about 3 minutes.
Step 8 -Transfer the skillet from the heat.
Step 9 -Evenly fill the warmed tortillas with the cooked chorizo, the scrambled eggs, and the onion mixture.
Step 10 -Serve the tacos topped with the avocados, the queso fresco, and the remaining cilantro.
