Chorizo & Egg Tacos

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Chorizo & Egg Tacos
Cuisine: Mexican
Total: 30 minutes
Servings: 2


  • 4 corn tortillas
  • 1 cup grated extra-sharp white cheddar cheese
  • 4 large eggs
  • 4 tablespoons chopped fresh cilantro, divided
  • 7 ounces fresh chorizo sausage, casing removed if necessary
  • Sour cream (optional)
  • Salsa (optional)


  • Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Set aside
  • Sauté chorizo sausage in a medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
  • Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
  • Cook tortillas in a skillet over high heat until beginning to crisp on the bottom
  • Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and salsa, if desired.


You can always cook up some potatoes and toss them in the mixture as well.

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