Chorizo & Egg Breakfast Tacos

Chorizo & Egg Breakfast Tacos


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If you're a fan of Mexican food, you're going to love this tasty breakfast dish. These corn tortillas are filled with eggs, zesty chorizo, cilantro, red onions and sliced jalapeno. Serve them on their own or with a side of salsa.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

2 servings


  • 4 corn tortillas
  • 4 cage-free eggs
  • 4 tbs. fresh cilantro, chopped
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. kosher salt
  • 7 oz. chorizo sausage
  • 1 red onion, sliced
  • 2 jalapeno peppers, sliced

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In a medium bowl, combine eggs, 2 tablespoons cilantro, ground pepper and salt. Mix ingredients well and set aside.

In a large skillet, cook chorizo over medium-high heat. Cook and stir for 5 minutes or until well browned.

Pour in egg mixture and cook for 2 minutes or until set. Remove from heat and evenly place mixture in each tortilla shell. Top with remaining cilantro, red onion and jalapeno.

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