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. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.
Hard Shells… Or Soft
You can use hard or soft taco shells. I prefer the hard ones. They give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!
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 the eggs.
- To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells.
- Add toppings as desired.
Notes
Don’t forget a little hot sauce!
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
Nutritional values are approximate.
