Chorizo & Egg Breakfast Tacos

Photo: Larry Miller · CC BY-SA 2.0 · source

Austin-style breakfast tacos: crispy potatoes, spicy chorizo and soft scrambled eggs in warm flour tortillas with cheese and salsa.

Ingredients

• 9 oz Mexican chorizo
• 8 eggs
• 12 oz potatoes, small dice
• 8 small flour tortillas
• 1 cup shredded cheese
• salsa
• 1 avocado
• cilantro

From your pantry: 1 tbsp oil, salt.

Instructions

1. Microwave the diced potatoes covered with a splash of water for 4 minutes, then fry in the oil until crisp, 6 minutes.
2. Add the chorizo and cook, breaking it up, until browned, 5 minutes.
3. Push to one side and scramble the eggs in the same pan until just set. Fold everything together.
4. Warm the tortillas.
5. Fill with the chorizo-egg mixture, cheese, salsa, avocado and cilantro.

Tip: Wrap leftovers individually in foil and freeze for grab-and-go mornings.

Nutrition per serving

Good for

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