Mexican Chorizo Breakfast Tacos

Ingredients

2 cup / 500 ml

diced tomatoes or halved grape tomatoes

1/2 cup / 125 ml

chopped onion

1/3 cup / 75 ml

chopped cilantro

1 tsp / 5 ml

paprika

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 Original, well shaken

1

large avocado, sliced

12

small corn or wheat flour tortillas (6-inch/15 cm)

Directions

1. Toss tomatoes with onions, cilantro, lime juice and vegetable oil; season with salt and pepper (adjust to taste). Set aside.

2. 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.

3. Pour eggs into skillet and cook until softly set. Remove from heat and keep warm.

4. Meanwhile, wrap tortillas in foil and place over an indirect burner on the grill until warm.

5. Divide chorizo-egg mixture among warm tortillas and garnish with reserved salsa and avocado slices.

Tips

1. Use mild or spicy chorizo depending on your heat preference.

2. For a fresh, lower carb alternative, replace corn tortillas with lettuce leaves.