Mexican Chorizo Breakfast Tacos

This summer, who wants to be in the kitchen? Fire up the barbecue…for breakfast!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

1	large avocado, sliced
1 tsp / 5 ml	paprika
2 cup / 500 ml	diced tomatoes or halved grape tomatoes
1/2 cup / 125 ml	chopped onion
1/3 cup / 75 ml	chopped cilantro
2 tbsp / 30 ml	lime juice
2 tsp / 10 ml	vegetable oil
pinch	each salt and pepper (or to taste)
1/2 pound / 250 g	fresh chorizo sausage, casings removed and crumbled
1 tsp / 5 ml	ground cumin
1 carton / 500 g	Egg Creations Fat Free Garden Vegetable, well shaken
12	small corn or wheat flour tortillas (6-inch/15 cm)

Toss tomatoes with onions, cilantro, lime juice and vegetable oil; season with salt and pepper (adjust to taste). Set aside.
Preheat a large, oiled cast-iron pan on the grill set to medium (375°F/190°C). Add sausage, cumin and paprika; cook, stirring often until browned.
Pour eggs into skillet and cook until softly set. Remove from heat and keep warm.
Meanwhile, wrap tortillas in foil and place over an indirect burner on the grill until warm.
Divide chorizo-egg mixture among warm tortillas and garnish with reserved salsa and avocado slices.

Use mild or spicy chorizo depending on your heat preference.
For a fresh, lower carb alternative, replace corn tortillas with lettuce leaves.

This recipe was made with:

An even more delicious way to eat your vegetables.

Learn More

For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.