Chorizo and egg tacos for breakfast #subscribe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories, while sour cream is a budget option.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo is healthier, while store-bought is more cost-effective.

Heat a skillet over medium heat.

Remove the casing from the chorizo and add it to the skillet.

Cook the chorizo until browned and fully cooked, about 5-7 minutes.

While the chorizo cooks, crack the eggs into a bowl and whisk together with salt and black pepper.

Add chopped onion to the skillet with the chorizo and cook until translucent, about 2-3 minutes.

Pour the whisked eggs into the skillet with the chorizo and onion.

Stir gently until the eggs are just set, about 3-4 minutes.

Warm the corn tortillas in a separate skillet or microwave until pliable.

Assemble the tacos by placing the chorizo and egg mixture onto each tortilla.

Top with chopped cilantro, cheese, and avocado slices.

Drizzle with lime juice and add salsa to taste.

Serve immediately with extra lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens