Mexican Breakfast Taco
Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.
Servings 4
Calories 848kcal
Ingredients
- 12 taco shells
- 1 pound Mexican chorizo crumbled
- 6 large eggs
- 1 tablespoon heavy cream
- kosher salt
- ground black pepper
- 1 cup extra sharp cheddar cheese shredded
For the toppings
- 4 green onions chopped
- 1 medium tomato seeded, chopped
- ½ cup lettuce shredded
- 1 avocado seeded, skinned and chopped
- ½ cup salsa
Instructions
- Heat taco shells per package instructions.
- Meanwhile, brown the chorizo. Remove from pan.
- Whisk together the eggs and cream. Season with salt and pepper. Cook until set, 3-4 minutes. They should come out looking almost like an omelet. Roughly chop.
- To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells. Add toppings as desired.
Nutrition
Calories: 848kcal | Carbohydrates: 37g | Protein: 37g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1417mg | Potassium: 660mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1962IU | Vitamin C: 12mg | Calcium: 311mg | Iron: 4mg