Description
These Chorizo Breakfast Tacos are easy enough to whip up for a weekday breakfast, but special enough for weekend brunch. Less than 10 ingredients for a meal packed with flavor!
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 4 ounces, weight Chorizo Sausage
- 7 Eggs
- 7 Tablespoons Water
- ¼ teaspoons Salt (or More To Taste)
- ¼ teaspoons Ground Pepper, Or More To Taste
- 8 Corn Tortillas
- ¼ cups Grated Pepper Jack Cheese
- ¼ Avocado, Cut Into 4 Slices
- 6 Tablespoons Pico De Gallo
Preparation
Heat a medium nonstick skillet over medium-high heat. Add chorizo sausage and cook, breaking up with a wooden spoon, until cooked through. Transfer to a bowl lined with paper towel.
Crack the eggs into a large bowl and whisk with the water until combined.
Wipe out the skillet, lightly coat with cooking spray and set over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are scrambled. Season with salt and pepper. Stir cooked chorizo sausage into eggs.
Using 2 corn tortillas for each taco, divide egg mixture evenly between the tacos. Top each taco with cheese, avocado and pico de gallo. Serve immediately.
