Mexican Breakfast Tacos | Chorizo & Egg - Topless Baker

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.

Chop 1-2 potatoes into thin chunks with the skin on.

Cook chopped potatoes in a pan with olive oil until soft, about 4-5 minutes.

Add chorizo to the pan with the potatoes and cook until heated through, stirring occasionally.

Remove the potato and chorizo mixture from the pan and set aside.

In the same pan, crack 3 eggs and cook until the yolk is runny, seasoning with salt.

Warm corn tortillas in the oven until pliable.

Assemble tacos by placing the chorizo and potato mixture on the tortillas.

Top with pickled red onions, chopped cilantro, and diced tomato.

Squeeze lime juice over the assembled tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens