25-Minute Healthy Chorizo Breakfast Tacos
These chorizo breakfast tacos are loaded with crispy potatoes, savory chorizo, and fluffy eggs, topped with cheddar and avocado. Quick, nutritious, and protein-packed, they make the perfect breakfast or brunch for busy mornings.
Equipment
- 1 Non-stick skillet
- spatula
- Mixing Bowl
- whisk
Ingredients
Taco Filling
- 1 tablespoon avocado oil
- 1 cup Yukon gold potatoes diced small
- 4 ounces Mexican chorizo
- 5 eggs
- 2 tablespoons milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded cheddar cheese
- 1 green onion thinly sliced
- 6 corn tortillas
Toppings
- 1 avocado cubed
- Salsa for garnish
- Hot sauce optional
Instructions
- Prepare the Potatoes: Begin by heating a non-stick skillet over medium heat and adding the avocado oil. Once the oil shimmers, carefully add the diced Yukon gold potatoes. Spread them out evenly so they cook consistently. Let them cook for about 12-15 minutes, stirring occasionally, until they are tender on the inside and golden brown with slightly crispy edges. The small dice ensures the potatoes cook quickly and mix easily with the other ingredients.
- Cook the Chorizo: After the potatoes are mostly cooked, create a small well in the center of the skillet. Add the Mexican chorizo directly into the middle of the pan. Use a spatula to break it into small crumbles while it cooks. Stir occasionally, letting the chorizo release its flavorful oils and cook thoroughly. Once fully browned and aromatic, carefully mix the chorizo with the cooked potatoes so that every bite is infused with rich, spicy flavor.
- Whisk the Eggs: In a separate mixing bowl, crack the eggs and add the milk. Using a whisk or fork, beat vigorously until the yolks and whites are completely combined. This step ensures the eggs will be light, fluffy, and uniform in texture when cooked.
- Scramble the Eggs with Filling: Pour the whisked eggs into the skillet with the potato-chorizo mixture. Reduce the heat slightly to prevent overcooking. Gently stir the eggs with a spatula in a folding motion, allowing them to cook slowly and evenly. Stop cooking once the eggs are just set but still moist, as they will continue to cook slightly after removing from heat.
- Add Cheese and Green Onions: Once the eggs are cooked to a soft, creamy consistency, turn off the heat. Immediately sprinkle the shredded cheddar cheese over the eggs and potato-chorizo mixture, allowing it to melt from the residual heat. Add the thinly sliced green onions on top for a fresh, mild onion flavor that complements the richness of the eggs and chorizo.
- Char the Tortillas: Meanwhile, warm the corn tortillas by placing them directly on the stovetop over medium heat for about 30 seconds per side. Watch closely to achieve a slight char on the edges without burning. This extra step enhances the tortilla’s flavor and adds a subtle smokiness to your tacos.
- Assemble the Tacos: To assemble, carefully spoon a generous portion of the egg, chorizo, and potato mixture onto each charred tortilla. Top with cubed avocado, a drizzle of your favorite salsa, and optional hot sauce for extra heat. Serve immediately while warm, allowing the gooey cheese and creamy avocado to create a satisfying, balanced bite.
- Serve and Enjoy: Plate your tacos on a serving dish, optionally garnished with extra green onions or a lime wedge. These tacos are perfect for a hearty breakfast, brunch, or even a quick dinner. Pair with fresh fruit or a light salad to round out the meal.
Notes
- Dice potatoes small for faster cooking and even texture.
- Char tortillas directly on the stove for extra flavor.
- Whisk eggs thoroughly to achieve light, fluffy scrambled eggs.
- Avoid overcooking eggs; remove from heat as soon as they’re set.
- Use ripe avocado for creamy topping that balances spice.
- Adjust chorizo spice level according to personal preference.
- Cook potatoes and chorizo over medium heat to prevent burning.
- Leftover tacos can be reheated in a skillet to maintain crispness.
