Mexican Chorizo Breakfast Tacos
This summer, who wants to be in the kitchen? Fire up the barbecue…for breakfast!
- Prep time: 15 min
- Makes: 12 tacos
- Cook time: 20 min
Nutritional Information
Per Serving (1 taco with salsa)
- Calories 240 mg
- Fat 13 g
- Saturated Fat 4 g
- Cholesterol 20 mg
- Carbohydrates 20 g
- Fibre 5 g
- Sugar 2 g
- Protein 12 g
- Sodium 430 mg
- Potassium* 400 mg
- Iron 2.0 mg
- Calcium 75 mg
Ingredients
- 12
- small corn or wheat flour tortillas (6-inch/15 cm)
- 1 carton / 500 g
- Egg Creations Fat Free Garden Vegetable, well shaken
- 1 tsp / 5 ml
- ground cumin
- 1/2 pound / 250 g
- fresh chorizo sausage, casings removed and crumbled
- pinch
- each salt and pepper (or to taste)
- 1
- large avocado, sliced
- 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
- 2 cup / 500 ml
- diced tomatoes or halved grape tomatoes
Directions
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.
Tips
Use mild or spicy chorizo depending on your heat preference.
For a fresh, lower carb alternative, replace corn tortillas with lettuce leaves.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Shell Eggs
When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.