CHORIZO AND EGG TACOS

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Ingredients:

  • 4 oz chorizo (fresh, casing removed if needed)
  • 4 large eggs
  • Salt and pepper to taste
  • 4 small flour or corn tortillas
  • ¼ cup shredded cheese (optional)
  • ¼ cup diced tomatoes
  • ¼ cup chopped cilantro
  • ½ avocado, sliced
  • Hot sauce (optional)

Instructions:

  1. Cook the chorizo: In a skillet over medium heat, cook the chorizo, breaking it up into small pieces, until fully cooked (about 5-7 minutes). Drain any excess oil.
  2. Scramble the eggs: Crack the eggs into the skillet with the chorizo, season with salt and pepper, and scramble them together until the eggs are just set. Remove from heat.
  3. Warm the tortillas: In a separate pan or on a griddle, warm the tortillas for about 20-30 seconds per side until pliable.
  4. Assemble the tacos: Divide the chorizo and egg mixture evenly among the tortillas. Top with shredded cheese, diced tomatoes, cilantro, avocado slices, and hot sauce if desired.

Tips:

  • Serve with a side of salsa or pico de gallo for extra flavor.
  • For a healthier twist, try using whole wheat tortillas or serving in lettuce wraps.