Chorizo Breakfast Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm corn tortillas filled with chorizo-spiced scrambled eggs, avocado, tomato, and fresh toppings. They taste savory, slightly spicy, and fresh and work as a satisfying breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 onion (diced)
- ½ teaspoon salt
- ½ red pepper (capsicum/bell pepper, diced)
- ½ green pepper (diced)
- 200 g chorizo (7-8 oz., peeled and diced into small cubes)
- 1 clove garlic (diced)
- ½ teaspoon cumin
- ½ teaspoon paprika (smoked paprika ideally)
- 4-6 eggs (1-2 per serving depending on hunger)
- A splash of oil or butter for cooking
- Salt and pepper to season
- 1 avocado (diced or sliced)
- ⅓ cup feta cheese (crumbled)
- ⅓ cup chopped coriander
- 1 cup fresh tomatoes (chopped)
- 1/3 cup red onion (diced)
- 1 lime (cut into wedges)
- Hot sauce or salsa for serving
- 4 low-carb tortilla wraps (see notes)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1763mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 185mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1763MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.