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Mexican Breakfast Tacos with Chorizo and Eggs Recipe

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★★★★★

4.5 from 60 reviews

These authentic Mexican Breakfast Tacos featuring spicy chorizo and fluffy scrambled eggs are a flavorful and satisfying way to start your day. Topped with fresh pico de gallo, creamy avocado, and crumbled cotija cheese, these tacos combine vibrant textures and bold flavors for a traditional breakfast experience.

Ingredients

Scale

Pico de Gallo

  • 2 tomatoes, deseeded and diced
  • 1/2 red onion, diced
  • 2 tbsp lime juice (about 1 lime, adjust to taste)
  • 2 tbsp coriander/cilantro leaves
  • 1/2 tsp salt (added later)
  • Black pepper to taste

Chorizo and Eggs

  • 1 tbsp olive oil
  • 7 oz / 200g Mexican or raw Spanish chorizo, removed from casings
  • 2 garlic cloves, minced
  • 2 bird’s eye chilies, deseeded and finely chopped (adjust to taste)
  • 1 small onion (brown, yellow, or white), diced
  • 4 large eggs, lightly whisked (or 6 small eggs)
  • 1 tbsp milk
  • 3/4 tsp salt
  • Black pepper to taste

To Serve

  • 4 small tortillas (corn or flour, approximately 6″ / 12 cm rounds)
  • Cotija or feta cheese, crumbled
  • 1 avocado, diced
  • Cilantro/coriander leaves for garnish

Instructions

  1. Prepare Pico de Gallo: In a bowl, combine the diced tomatoes, diced red onion, lime juice, and coriander/cilantro leaves. Do not add salt yet. Set this mixture aside to allow the flavors to meld while you proceed with the rest of the recipe.
  2. Cook the Chorizo: Heat 1 tablespoon of olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon, and cook until browned and cooked through. Once done, transfer chorizo to a bowl. Drain excess fat from the pan, leaving a little to cook the eggs.
  3. Sauté Aromatics and Cook Eggs: Reduce the heat to medium. Add minced garlic, chopped bird’s eye chilies, and diced onion to the pan. Sauté for 2 to 3 minutes until the onion becomes translucent and starts to turn golden. Pour in the lightly whisked eggs and milk, stirring slowly with a wooden spoon. Cook until the eggs begin to set but are still slightly wet. Remove from heat to prevent overcooking as the eggs will continue to cook in the residual heat. Season with 3/4 teaspoon salt and black pepper to taste.
  4. Warm Tortillas: Warm the tortillas in the microwave or oven following the package instructions so they are pliable and heated through.
  5. Season Pico de Gallo: Add 1/2 teaspoon salt to the pico de gallo mixture and toss well to combine and balance the flavors.
  6. Assemble Tacos: Place a portion of the scrambled eggs on each warm tortilla. Top with cooked chorizo, followed by a generous spoonful of pico de gallo. Garnish with crumbled cotija or feta cheese, diced avocado, and fresh cilantro or coriander leaves. Serve immediately for best flavor and texture.

Notes

  • Use Mexican or raw Spanish chorizo for authentic flavor; cooking it properly ensures it’s fully rendered and safe.
  • Adjust the number of bird’s eye chilies based on desired spice level.
  • Warming tortillas prevents cracking and makes them easier to fold.
  • Pico de gallo can be made ahead and refrigerated to allow flavors to develop.
  • For a lower fat version, drain chorizo fat thoroughly and use egg whites only or reduce the egg yolks.

Keywords: Mexican breakfast tacos, chorizo and eggs, pico de gallo tacos, Mexican brunch recipe, spicy chorizo tacos, easy breakfast tacos

Find it online: https://dinewithdylan.com/mexican-breakfast-tacos-with-chorizo-and-eggs-recipe/