Street-Style Breakfast Tacos

Hello, welcome! There are three things we always have on hand, in the fridge; eggs, Mexican chorizo and corn tortillas. And it just so happens that the combination of these three items makes a perfect breakfast. Easy, quick and delicious, these simple Street-Style Breakfast Tacos can be topped with onions and cilantro. You can toss on some cheese, if you like. Today, I am going with a little Mexican crema and hot sauce. Let’s get to it!

Simple Ingredients

If you haven’t cooked with Mexican chorizo before, it’s more of a paste; a sausage without a casing. I am starting with about 4 ounces of chorizo. In a nonstick pan over medium heat, cook the chorizo, breaking it up as it cooks.

As the chorizo is cooking, whisk thee eggs together until well-combined.

Set a separate, large pan on a separate burner on medium heat with a drizzle of olive oil. Once the oil is beginning to shimmer, place three corn tortillas in the pan and reduce the heat to medium-low.

When the pieces of chorizo are smaller and darker in color, reduce the burner heat to medium-low and pour the whisked eggs into the pan with the cooked chorizo. Stir constantly until the eggs are cooked through and remove from heat.

Flip the tortillas and remove from heat as soon as they begin to become pliable and slightly toasted.

Street-Style Breakfast Tacos

Spoon the chorizo egg mixture into the corn tortillas.

Top with crema (or cheese), hot sauce, diced white onion (or scallions), and cilantro leaves.

And that’s it! Super simple! Tons of savory flavor with a fresh bite from the cilantro and the scallions – all folded in a lightly toasted corn tortilla. It all comes together in about 15 minutes, and so delicious you will savor every bite!

This recipe serves one, but it’s so simple to scale up to feed a group, and it’s just as easy. I do hope you give this easy quick breakfast a try. This is a go-to quick breakfast at our house, and I bet it can become a favorite for your family too! Another one of our favorites is a good ol’ Clean out the Fridge Breakfast Burrito, try that one too! Take care and be well, xo Kelly

Kitchen Tools Used in This Recipe

Click on the image to be directed to the product.

Print Recipe

Street-Style Breakfast Tacos

(1 votes, average: 5.00 out of 5)

Loading...

Breakfast, Brunch – Mexican

By Kelly Djalali – Serves: 1

Prep Time: 5 Minutes – Cooking Time: 8 Minutes – Total Time: ~15 Minutes

Mexican chorizo scrambled with eggs, topped with crema, hot sauce, onions and cilantro, folded in a toasted corn tortilla. Perfect Breakfast Tacos!

Ingredients

• 4 oz. Mexican Chorizo
• 3 Eggs
• Drizzle Olive Oil
• 3 Corn Tortillas
• Cilantro
• Scallion, sliced thin, or Diced White Onion
• Crema or Grated Cheese
• Hot Sauce

Instructions

1

In a nonstick pan over medium heat, cook the chorizo, breaking it up as it cooks.

2

As the chorizo is cooking, whisk thee eggs together until well-combined.

3

Set a separate, large pan on a separate burner on medium heat with a drizzle of olive oil. Once the oil is beginning to shimmer, place three corn tortillas in the pan and reduce the heat to medium-low.

4

When the pieces of chorizo are smaller and darker in color, reduce the burner heat to medium-low and pour the whisked eggs into the pan with the cooked chorizo. Stir constantly until the eggs are cooked through and remove from heat.

5

Flip the tortillas and remove from heat as soon as they begin to become pliable and slightly toasted.

6

Spoon the chorizo egg mixture into the corn tortillas.

7

Top with crema (or cheese), hot sauce, diced white onion (or scallions), and cilantro leaves.