Chorizo & Egg Breakfast Tacos
Serving Size / Yield
- 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
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.