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Breakfast Chorizo Tacos
Breakfast Chorizo Tacos Close Up

Chorizo and Egg Breakfast Tacos

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Chorizo, eggs, cheese and our avocado salsa make for the perfect breakfast, weekday, weekends – any time! Make the egg, potato and chorizo ahead so you have breakfast done!



Avocado Salsa

3 tablespoons fresh lime juice2 tablespoons fresh cilantro1 garlic clove, minced1 avocado, pitted and diced1/4 cup red onion, finely choppedKosher salt and freshly ground black pepper to taste

Breakfast Tacos

1 tablespoon vegetable oil8 ounces ground chorizo2 medium Yukon gold potatoes, peeled and diced into 1/2 inch cubesKosher salt and freshly ground black pepper to taste6 large eggs4 (6 inch) Flour or corn tortillas1 cup shredded cheddar and Monterey Jack cheese blend1/4 cup sour creamHot sauce, optional, for serving


Avocado Salsa

  • Mix together all of the salsa ingredients in a medium bowl.  Cover and chill in refrigerator.


  • Heat oil in a large skillet over medium-high heat.  Cook the chorizo until browned and cooked through, breaking up with the back of a wooden spoon, about 5 minutes.  Transfer to a plate lined with paper towel.
  • Add the potatoes to the skillet and cook, covered, stirring occasionally until soft, about 6 to 8 minutes.  Sprinkle with salt and pepper.  Transfer to plate with chorizo.
  • Whisk eggs and sprinkle with salt and pepper in a medium bowl.  Add eggs to same skillet and cook over medium heat, stirring until eggs are softly set, 1 to 2 minutes.  Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs.
  • Warm tortillas either in a microwave or in a skillet to make pliable.  Place about 1/2 cup of the egg mixture on a tortilla, top with cheese; then salsa and fold tortilla over to make a taco.  Serve with sour cream and hot sauce on the side.
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