Ingredients for Chorizo And Scrambled Egg Breakfast Tacos
- Corn Tortillas
- White Cheddar Cheese
- 4 large eggs
- Fresh Cilantro
- 8 ounces chorizo sausage, casings removed
- 2 green onions, thinly sliced
- sour cream, for serving (optional)
- hot sauce, for serving (optional)
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How to Make Chorizo And Scrambled Egg Breakfast Tacos
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add chorizo and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
- Remove chorizo from skillet and set aside, leaving the rendered chorizo fat in the skillet.
- In a medium bowl, whisk together eggs, 2 tablespoons cilantro, salt, and pepper.
- Add the sliced green onions to the skillet with the chorizo fat and sauté for 1 minute.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set but still slightly moist (about 3-4 minutes).
- Remove the eggs from the skillet and set aside.
- Warm tortillas: You can heat them directly on a gas flame, on a dry skillet over medium heat, or in the microwave wrapped in a damp paper towel for 30 seconds to 1 minute.
- Sprinkle 1/6 cup of the shredded cheese onto each tortilla.
- Divide the chorizo and egg mixture evenly among the tortillas.
- Top with the remaining cilantro and fold each tortilla in half.
- Serve immediately with sour cream and hot sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
7g
Fat
157g
Carbs
9g
