Mexican Breakfast Tacos (Chorizo and Egg)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These soft tacos pair scrambled eggs with spicy chorizo and topped with fresh salsa, avocado, and cotija cheese. The chorizo brings heat and bold flavor while the egg binds everything together. A satisfying and quick Mexican breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tomatoes (, deseeded and diced)
- 1/2 red onion (, diced)
- 2 tbsp lime juice ((adjust to taste) (around 1 lime))
- 1 tbsp olive oil
- 2 tbsp coriander/cilantro leaves
- 1/2 tsp salt
- Black pepper
- 7 oz / 200g Mexican or raw Spanish chorizo (, removed from casings (Note 1))
- 2 garlic cloves
- 2 birds eye chilies (, deseeded and finely chopped (adjust to taste))
- 1 small onion ((brown, yellow, white))
- 4 large eggs (, lightly whisked (or 6 small eggs))
- 1 tbsp milk
- 3/4 tsp salt
- 4 small tortillas (, corn or flour (around 6" / 12 cm rounds))
- Cotija or feta (, crumbled)
- Avocado (, diced)
- Cilantro/coriander leaves
At a glance
PER SERVING · TIME 30M
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
- 1372mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 162mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.