We took tacos to a whole new level in our household this past weekend. We’re talking breakfast tacos – crispy, juicy, and flavorful breakfast tacos.
Crispy Chorizo & Egg Breakfast Tacos
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Crispy Chorizo & Egg Breakfast Tacos with crispy potatoes
Course:
Dinner, Lunch
Cuisine:
Mexican
Servings: 8 tacos
Calories: 300 kcal
Ingredients
- 1 Package Aguila Chorizo cooked
- 7-8 Eggs scrambled
- 1/2 Red Onion finely diced
- 1 Bell Pepper finely diced
- 1/2 Jalapeno finely diced
- Cilantro to taste
- 2 Tbsp Olive Oil for saute
- Salt & Pepper to taste
- 6-8 Corn Tortillas or flour
- 1.5-2 Avocados sliced or diced
Potatoes
- 3-4 Potatoes finely diced
- 2 Tbsp Garlic minced
- 2-3 Tbsp Olive Oil
- Salt & Pepper to taste
Instructions
Chorizo
-
Cook the chorizo according to package on a skillet. Leave over low heat until the rest of the ingredients are ready.
-
Potatoes
-
Heat a skillet over medium heat and let warm. Add the diced potatoes, garlic, salt & pepper, and olive oil to the potatoes. Spread out and let sit for about 5 minutes without flipping.
-
Flip and cook until golden brown.
Vegetables
-
Cook the vegetables (onion, bell pepper, jalapeno) over medium-low heat with olive oil, salt, and pepper.
-
Remove from heat once translucent and warm.
Tacos
-
Microwave your tortillas for about 10-15 seconds. You may also use the warm setting of your toaster oven if you have one! This helps get the tortillas warm and a little crispy at the same time.
-
Remove from microwave and top with potatoes, chorizo, scrambled eggs, vegetables, and avocado.
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Enjoy!