Mexican Breakfast Tacos - International Dish

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt offers creaminess with fewer calories.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide a similar texture at a lower cost.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Heat a pan and melt butter to sauté onions and bell peppers until soft and slightly browned.

Add chorizo (about 1.5 pounds) to the pan and fry with the veggies until cooked through.

Add diced golden potatoes to the chorizo and veggies, tossing to coat in the marinade and cooking until they absorb flavors.

Season the mixture with salt, black pepper, and a bit of cilantro and cheese, mixing well.

In a separate pot, prepare to scramble eggs (24 to 30) and add hot sauce before cooking.

Heat another pan over medium flame and add oil for frying taco shells, seasoning the oil with fajita seasoning.

Fry the taco shells until browned, turning them as needed, then drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens