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Tex-Mex Chorizo and Egg Breakfast Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 teaspoons olive oil
  • 2 Spanish chorizo links about 3 1/2 oz., diced
  • 1/2 cup bell pepper diced
  • 1/3 cup red onion diced
  • 1 jalapeno pepper seeded and finely diced (optional)
  • 6 large eggs beaten
  • 8 taco-sized flour tortillas
  • Salt and pepper to taste
  • 1 ripe Hass avocado for serving
  • Fresh cilantro leaves for garnish
  • Hot sauce for serving (recommended: Cholula)


  1. Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil. Add in the chopped chorizo.
  2. Cook for 3-5 minutes, until the chorizo is crisp. Remove the chorizo from the pan, and set it aside.
  3. Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat. Saute for 5 minutes, until the veggies become translucent and tender, but not browned. Season with salt and pepper.
  4. Pour in the eggs, then lower the heat to medium-low. Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
  5. Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper. Continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible.
  6. Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.