Chorizo Breakfast Tacos – Scrambled Eggs & Salsa Verde
These chorizo breakfast tacos are all about big flavor with minimal fuss. Spicy, savory chorizo meets soft-scrambled eggs, all tucked into warm tortillas and topped with tangy salsa verde. It’s the kind of breakfast that wakes you up in the best way.
Great for weekends, but fast enough for weekdays, too. Make a full batch and let everyone build their own—no one complains at taco breakfast.
Chorizo Breakfast Tacos – Scrambled Eggs & Salsa Verde
Ingredients
- Mexican chorizo (fresh, uncooked) – about 8 ounces
- Large eggs – 6
- Small corn or flour tortillas – 8 to 10
- Salsa verde – jarred or homemade
- White or yellow onion – 1 small, finely chopped
- Fresh cilantro – a small bunch
- Cotija or Monterey Jack cheese – optional
- Avocado or guacamole – optional
- Lime – 1 to 2, cut into wedges
- Neutral oil or butter – 1 to 2 teaspoons (as needed)
- Salt and black pepper
Instructions
- Prep the toppings: Chop onion and cilantro. Crumble cheese, slice avocado, and cut limes into wedges.Warm the salsa verde in a small saucepan or bowl.
- Cook the chorizo: Heat a skillet over medium. Add chorizo and break it up with a spatula. Cook until browned and slightly crispy, 6–8 minutes.Transfer to a plate, leaving a little fat in the pan.
- Whisk the eggs: Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth and slightly frothy.
- Soft-scramble the eggs: Reduce heat to medium-low. If the pan is dry, add a touch of oil or butter. Pour in eggs and stir slowly with a spatula, scraping the bottom as curds form.Cook until just set and creamy, 2–4 minutes. Do not overcook.
- Combine or layer: Stir the chorizo back into the eggs for even distribution, or keep them separate if you prefer layered tacos.
- Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp paper towel and microwave for 20–30 seconds. Keep warm in a clean towel.
- Assemble the tacos: Add chorizo-egg mixture to each tortilla. Spoon over salsa verde. Top with onion, cilantro, cheese, and avocado.Finish with a squeeze of lime.
- Serve immediately: Tacos are best hot and fresh. Put extra salsa and lime on the table.
What Makes This Recipe So Good
- Bold flavor, simple steps: Chorizo seasons the eggs with rich, smoky spice—no need for lots of extra ingredients.
- Perfect texture combo: Crispy chorizo, creamy eggs, and bright salsa verde create balance in every bite.
- Quick and customizable: Done in about 20 minutes and easy to tailor to your heat level or dietary needs.
- Great for crowds: Cook the chorizo and eggs, then set out toppings so everyone assembles their own tacos.
Shopping List
- Mexican chorizo (fresh, uncooked) – about 8 ounces
- Large eggs – 6
- Small corn or flour tortillas – 8 to 10
- Salsa verde – jarred or homemade
- White or yellow onion – 1 small, finely chopped
- Fresh cilantro – a small bunch
- Cotija or Monterey Jack cheese – optional
- Avocado or guacamole – optional
- Lime – 1 to 2, cut into wedges
- Neutral oil or butter – 1 to 2 teaspoons (as needed)
- Salt and black pepper
How to Make It
- Prep the toppings: Chop onion and cilantro. Crumble cheese, slice avocado, and cut limes into wedges.
Warm the salsa verde in a small saucepan or bowl.
- Cook the chorizo: Heat a skillet over medium. Add chorizo and break it up with a spatula. Cook until browned and slightly crispy, 6–8 minutes.
Transfer to a plate, leaving a little fat in the pan.
- Whisk the eggs: Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth and slightly frothy.
- Soft-scramble the eggs: Reduce heat to medium-low. If the pan is dry, add a touch of oil or butter. Pour in eggs and stir slowly with a spatula, scraping the bottom as curds form.
Cook until just set and creamy, 2–4 minutes. Do not overcook.
- Combine or layer: Stir the chorizo back into the eggs for even distribution, or keep them separate if you prefer layered tacos.
- Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp paper towel and microwave for 20–30 seconds. Keep warm in a clean towel.
- Assemble the tacos: Add chorizo-egg mixture to each tortilla. Spoon over salsa verde. Top with onion, cilantro, cheese, and avocado.
Finish with a squeeze of lime.
- Serve immediately: Tacos are best hot and fresh. Put extra salsa and lime on the table.
Storage Instructions
- Chorizo and eggs: Store in separate airtight containers for up to 3 days in the fridge. Reheat gently over low heat.
- Salsa verde: Keeps 5–7 days refrigerated.
Stir before serving.
- Tortillas: Keep sealed at room temperature for a day or two, or refrigerate up to a week. Warm before serving.
- Freezing: You can freeze cooked chorizo and eggs for up to 1 month. Thaw in the fridge and reheat slowly.
Add fresh toppings after reheating.
Why This is Good for You
- Protein-packed: Eggs and chorizo keep you full and satisfied through the morning.
- Healthy fats and fiber: Avocado and corn tortillas add fiber and heart-healthy fats.
- Fresh flavors, fewer sauces: Salsa verde, onion, and cilantro add brightness without heavy extras.
- Customizable balance: Choose leaner chorizo, add extra veggies, or use egg whites to fit your goals.
Common Mistakes to Avoid
- Overcooking the eggs: Pull them off the heat when they’re still a bit glossy; they’ll finish setting.
- Skipping tortilla warming: Cold tortillas crack and dull the flavor. Warm them for best texture.
- Letting chorizo stay greasy: If there’s too much fat, spoon off excess before adding eggs.
- Adding salsa too early: Don’t cook eggs in salsa; it can make them watery. Add salsa at the end.
Variations You Can Try
- Potato chorizo tacos: Stir in small diced, pan-crisped potatoes (papas con chorizo) for extra heartiness.
- Veggie boost: Sauté bell peppers, poblanos, or spinach with the chorizo.
- Cheesy scramble: Fold shredded Monterey Jack or Oaxaca into the eggs just before they finish.
- Spice swap: Use green chorizo (chorizo verde) for herbal notes, or turkey chorizo for a leaner option.
- Tortilla twist: Try flour tortillas for a softer bite or crispy tacos by lightly pan-frying corn tortillas.
FAQ
What kind of chorizo should I use?
Use fresh Mexican chorizo that comes in a casing or loose.
It’s raw and crumbly when cooked, unlike Spanish chorizo, which is cured and firm. Mexican chorizo gives you the classic breakfast taco texture and flavor.
Can I make this dairy-free?
Yes. Skip the cheese and use oil instead of butter for the eggs.
Everything else—tortillas, salsa, chorizo, onion, cilantro—can be naturally dairy-free. Check labels to be sure.
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How do I keep tortillas warm for a group?
Wrap warmed tortillas in a clean kitchen towel and place them in a tortilla warmer or a covered dish. They’ll stay soft and steamy for 20–30 minutes.
Is salsa verde too spicy?
Most store-bought salsa verde is mild to medium.
If you’re sensitive to heat, choose a mild brand and add a little at a time. The lime and avocado will also calm the spice.
Can I prep this ahead?
You can cook the chorizo and chop toppings in advance. Scramble the eggs right before serving for the best texture.
Reheat chorizo in a skillet and assemble fresh.
Final Thoughts
These chorizo breakfast tacos are a reliable, flavor-packed way to start the day. They’re quick, flexible, and satisfying without being fussy. Keep salsa verde on hand, warm your tortillas, and don’t overcook the eggs.
Once you nail those basics, breakfast tacos become a habit you’ll look forward to all week.
