Chorizo Breakfast Tacos


Who is ready for breakfast?

Chorizo Breakfast Tacos
Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christine Keely
Active Time:
20 mins
Total Time:
20 mins

Wake up, sunshine. There's a reason why breakfast tacos are all the rage in Texas: They take all of the components of a classic breakfast and conveniently package them in hand-held tortillas. These Texas-style breakfast tacos are made to be enjoyed on-the-go.

Our Chorizo Breakfast Tacos are quick to make and will keep you fueled all morning long. In this recipe, we top a base of scrambled eggs and Mexican chorizo with avocado, queso fresco, and a traditional cilantro-onion relish. The onions marinate for about 15 minutes in lime juice, allowing just enough time for them to pickle slightly. If you can't find chorizo, you can always make chorizo-spiced ground pork. "Sprinkle salt, smoked paprika, cayenne pepper, cumin, garlic powder, chile powder, and a splash of white vinegar over ground pork while searing," our Test Kitchen recommends.

This is a great dish to make for a group—the recipe makes enough filling for 8 tacos or 4 breakfast burritos. Whether you opt for flour or corn tortillas, quickly zapping them in a hot pan will really upgrade your taco experience. You can even heat your tortillas over an open flame to achieve that charred effect. No matter how you heat your tortillas, be sure to wrap them in a clean kitchen towel to keep them warm and pliable. Don't miss the hot sauce on the side—some of our breakfast time favorites are Cholula and Valentina.


  • 1 cup finely chopped white onion (from 1 medium onion)

  • ¾ cup chopped fresh cilantro

  • 3 tablespoons fresh lime juice (from 2 limes)

  • 1 teaspoon kosher salt, divided

  • 12 ounces fresh Mexican chorizo

  • 6 large eggs

  • 1 tablespoon olive oil

  • 1 small avocado, cut into wedges

  • 1 ounce queso fresco (fresh Mexican cheese), crumbled (¼ cup)

  • 8 (6-inch) corn or flour tortillas, warmed

  • Hot sauce


  1. Stir together onion, cilantro, lime juice, and ½ teaspoon of the salt in a bowl. Let stand, stirring occasionally, until ready to use.

  2. Heat a large nonstick skillet over medium-high. Add chorizo. Cook, stirring often and breaking it up using a wooden spoon, until most of the fat has rendered and chorizo is cooked through, about 5 minutes. Remove from heat. Transfer to a plate lined with paper towels. Wipe skillet clean.

  3. Whisk together eggs and remaining ½ teaspoon salt in a bowl. Add oil to skillet; heat over medium. Add eggs. Cook, stirring constantly, until just set, about 3 minutes. Remove from heat.

  4. Divide chorizo, scrambled eggs, avocado, queso fresco, and onion mixture evenly among warm tortillas. Serve with hot sauce.

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