Some mornings demand more than cereal. These chorizo breakfast tacos are spicy, satisfying, and stupidly fast.
Chorizo brings the smoky heat. Eggs bring the fluff. Avocado brings the cool. Wrap it all in a tortilla and you’ve got breakfast in 15 minutes flat. No drive-thru required.
Step-by-Step Instructions
Cook the Chorizo
Heat a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and crispy (about 5-7 minutes).
Remove chorizo to a plate, leaving a little grease in the pan for the eggs.
Scramble the Eggs
In a bowl, whisk eggs with milk, salt, and pepper.
Pour into the same hot skillet. Cook on low heat, stirring gently, until soft curds form (about 2-3 minutes). Don’t overcook!
Warm the Tortillas
While eggs cook, warm tortillas in a dry skillet, microwave (30 seconds between damp paper towels), or directly over a gas flame.
Assemble the Tacos
Layer each tortilla with scrambled eggs, crumbled chorizo, avocado slices, and cotija cheese.
Top with cilantro and a dash of hot sauce.
Serve Immediately
Fold and eat while everything is warm and the tortillas are soft.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 6 tacos (serves 2-3)
Difficulty: Easy
Storage Notes
- Fridge (components only): Chorizo and eggs keep 3 days separately. Don’t assemble ahead—tortillas get sad.
- Make ahead tip: Cook chorizo and scramble eggs the night before. Reheat and assemble fresh in the morning.
- Not for freezing: Scrambled eggs turn rubbery. Just make fresh—it’s 15 minutes!
