Start your day with these flavorful chorizo breakfast tacos, a perfect balance of spicy sausage, tender potatoes, and fluffy scrambled eggs.
Packed with protein, fiber, and healthy fats, they keep you energized and satisfied.
Quick to prepare and easy to customize, these tacos are an everyday breakfast win that’s both nourishing and indulgently delicious.
Chorizo Breakfast Tacos
Equipment
- 1 Non-Stick Skillet
- Spatula
- Whisk
Ingredients
Taco Filling
- 1 tablespoon avocado oil
- 1 cup Yukon Gold potatoes small dice
- 4 ounces Mexican chorizo
- 5 large 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 to taste
- Hot sauce to tastev
Instructions
- Prepare the Skillet and Potatoes: Start by drizzling one tablespoon of avocado oil into a non-stick skillet and place it over medium heat. Once the oil shimmers, carefully add the diced Yukon Gold potatoes. Stir occasionally to coat them evenly with oil, and cook for about 12–15 minutes until the potatoes are tender on the inside and golden brown on the edges. The key here is patience—don’t rush, as this step ensures the potatoes develop a slightly crisp exterior while remaining soft inside.
- Cook the Chorizo Thoroughly: Create a small well in the center of the skillet and add the Mexican chorizo. Using a spatula, break the sausage into small, even pieces as it cooks. Stir and mix the chorizo into the potatoes once it’s fully cooked, allowing the spices and fat to infuse the potatoes. The aroma should be rich and savory, and the chorizo should be slightly crisp at the edges while tender in the center.
- Whisk the Eggs Perfectly: While the chorizo and potatoes are cooking, crack the eggs into a medium bowl. Add two tablespoons of milk and a pinch of kosher salt and ground black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture looks uniform and slightly frothy. This step is essential for creating light, fluffy scrambled eggs that will mix beautifully with the chorizo and potatoes.
- Gently Scramble Eggs with Filling: Pour the whisked eggs into the skillet with the cooked potatoes and chorizo. Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula, folding them slowly into the mixture. Continue cooking over medium heat, occasionally lifting and folding the eggs to combine with the chorizo and potatoes evenly. Cook just until the eggs are set but still soft and creamy. Remove the skillet from heat immediately to avoid overcooking.
- Add Cheese and Green Onions: Sprinkle half a cup of shredded cheddar cheese evenly over the warm egg, potato, and chorizo mixture. Add thinly sliced green onions on top. Allow the residual heat from the skillet to gently melt the cheese and soften the onions, creating a rich, savory layer that blends seamlessly into the filling.
- Char the Corn Tortillas: While the filling rests, place your six corn tortillas on a dry skillet over medium-high heat. Cook each side for approximately 20–30 seconds, just until the tortillas develop light brown char marks and a slight smoky aroma. This step adds a subtle depth of flavor and improves the overall texture of the tacos. Avoid over-charring, which can make the tortillas brittle.
- Assemble the Breakfast Tacos: Carefully spoon the chorizo, potato, and egg mixture onto each charred tortilla, distributing it evenly to create balanced tacos. Top each one with cubed avocado, a spoonful of salsa, and a drizzle of hot sauce according to your preference. The combination of creamy avocado, spicy salsa, and savory filling creates a flavorful bite in every mouthful.
- Serve and Enjoy Immediately: Serve the tacos immediately while warm for the best taste and texture. These tacos are perfect for a quick breakfast, brunch, or even a light dinner. Pair them with a fresh fruit side, black beans, or a simple green salad for a complete, satisfying meal. Encourage your guests or family to add toppings of their choice to customize each taco.
Notes
- Dice potatoes small for faster, even cooking.
- Char tortillas slightly on the stovetop for extra flavor.
- Whisk eggs thoroughly to achieve light, fluffy scrambled eggs.
- Remove skillet from heat once eggs are just set to prevent overcooking.
- Customize toppings with fresh herbs, pickled jalapeños, or shredded lettuce for extra texture.
Chef’s Secrets For Perfect Tacos
Achieving the perfect chorizo breakfast taco comes down to layering flavors and textures thoughtfully.
Cook the potatoes first until golden and tender; this creates a sturdy base that holds the eggs and chorizo without becoming soggy.
When cooking chorizo, break it apart thoroughly for even browning and spice distribution.
Whisk eggs with milk to incorporate air, ensuring fluffy, soft curds.
Finally, slightly char your tortillas over an open flame or stovetop; this adds a smoky depth that elevates every bite.
Serving Suggestions For Tasty Meals
These tacos are incredibly versatile and pair well with a range of sides.
For a full breakfast spread, serve with fresh fruit, a side of black beans, or lightly dressed greens.
Add a dollop of Greek yogurt or crema for creaminess, and sprinkle fresh cilantro for bright herbal notes.
For extra spice, drizzle with your favorite hot sauce or homemade salsa.
They also work perfectly for brunch gatherings, allowing guests to customize toppings for their ideal taco experience.
Storage Tips To Keep Fresh
Store leftover taco filling in an airtight container in the refrigerator for up to three days.
Reheat gently in a skillet over low heat to prevent eggs from becoming rubbery.
For tortillas, wrap them in foil and warm briefly in the oven or on a dry skillet.
You can also freeze cooked potatoes or chorizo separately for up to one month—thaw overnight in the fridge before reheating.
Toppings like avocado are best prepared fresh to maintain texture and flavor.
Frequently Asked Questions
1. Can I use turkey or chicken chorizo instead?
Yes! Turkey or chicken chorizo works as a leaner alternative. Cooking time remains similar, but watch carefully as lean chorizo can dry out faster.
2. How do I make this recipe vegetarian-friendly?
Swap the chorizo for plant-based sausage or sautéed mushrooms and smoked paprika for a similar smoky flavor. The potatoes and eggs still provide protein and texture.
3. Can I make these tacos ahead of time?
You can prepare the filling the night before, but assemble tacos just before serving to prevent soggy tortillas. Reheat the filling gently on the stovetop.
4. What’s the best way to char tortillas?
Place them directly on a dry skillet over medium-high heat for 20-30 seconds per side, or hold briefly over an open flame. Watch closely to avoid burning while achieving a smoky edge.
5. Can I add extra vegetables?
Absolutely! Bell peppers, spinach, or zucchini can be cooked with the potatoes for added fiber and nutrients. Just ensure vegetables are diced small and sautéed until tender before adding eggs.
