Bring on the maracas, this day is going to start out on a great note! Mexican Breakfast Tacos wrap up some of the things you love about Mexican food, but for breakfast or brunch (or maybe even a wonderful dinner choice, as well)! With one bite, you will be swaying to the beat of a new day with spicy Mexican chorizo and fluffy scrambled eggs, topped with fresh avocado, dreamy queso fresco, and a lime-cilantro-onion concoction you can’t live without. Everyone needs a little spice in their life and with these amazing Mexican Breakfast Tacos, you can indulge in the hot side of the day anytime you want. Sombrero, optional.
Ingredients
For the tacos:
- 1 cup white onion, finely chopped
- 3/4 cup cilantro, chopped
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt, divided
- 1 (12-ounce) package Mexican chorizo
- 6 large eggs
- 1 tablespoon olive oil
- 8 corn or flour tortillas, fajita-size, warmed
Optional toppings:
- 1 small avocado, sliced
- 1/4 cup queso fresco, crumbled
- cilantro, to taste, chopped
Directions
Step 1 -In a medium bowl, add the onions, 3/4 cup of the cilantro, the lime juice, and 1/2 teaspoon of the salt and stir to combine.
Step 2 -Let the onion mixture stand, stirring occasionally, until ready to use.
Step 3 -In a large, nonstick skillet over medium-high heat, add the chorizo and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 4 -Transfer the cooked chorizo onto a paper-towel-lined plate to drain. Wipe the skillet clean.
Step 5 -In a large bowl, add the eggs and the remaining salt and whisk to combine.
Step 6 -In the same skillet over medium heat, add the olive oil.
Step 7 -Add the eggs to the heated olive oil and cook, stirring constantly, until it is just set, about 3 minutes.
Step 8 -Transfer the skillet from the heat.
Step 9 -Evenly fill the warmed tortillas with the cooked chorizo, the scrambled eggs, and the onion mixture.
Step 10 -Serve the tacos topped with the avocados, the queso fresco, and the remaining cilantro.
