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Spicy Breakfast Tacos
Ingredients
- 10 ounces Mexican chorizo sausage, casings removed
- Canola oil
- 6 corn tortillas
- 4 green onions, chopped
- 1 tablespoon olive oil
- 2/3 cup Mexican four cheese blend, grated
- 1/4 cup cilantro, chopped
- 1/2 cup prepared tomatillo salsa
- 1 avocado, halved, pitted, peeled, sliced
Corn tortillas packed with spicy chorizo and scrambled eggs topped with a tomatillo salsa, Mexican cheese, ripe avocado and cilantro. A fine example of the breakfast trend: Ethnic Invasion. A lovely Latino-style way to start the day.
Why Try? These breakfast tacos are inexpensive, quick and perfect for on-the-go families.
Foodie Byte: Chorizo can look like either sausage or ground beef with various degrees of spiciness. You can find it in the meat department of your local grocery store.
Preparation
- Brush canola oil on both sides of the corn tortillas and grill for 3 minutes each side. Form in the shape of a taco while still warm and set aside.
- In a large skillet cook chorizo over medium-high heat, breaking up, about 5 to 6 minutes or until cooked through.
- Add onions and sauté for 30 seconds.
- Drain and transfer to bowl; cover to keep warm.
- In a medium bowl, whisk eggs and sprinkle with salt and pepper.
- Add oil to the same skillet; heat over medium heat. Add eggs; cook until softly scrambled.
- Remove from heat and cover to keep warm.
- Divide eggs between the tacos. Top with cheese, chorizo, cilantro, salsa and avocado.
Nutritional Information
Calories 483, Carbohydrates 13g, Cholesterol 239mg, Fat 38g, Fat Calories 339, Fiber 3g, Protein 22g, Saturated Fat 12g, Sodium 829mg. Daily Values: Calcium 147.99mg 15%, Phos 185.85mg 19%, Copper 0.12mg 6%, Zinc 2.45mg 16%, Panto 1.64mg 16%, Biotin 11.17mcg 3723%, Iodine 27.15mcg 18%, Magnesium 23.1mg 6%, Iron 2.23mg 12%, Vitamin B6 21%, Vitamin C 11%, Vitamin B12 23%, Vitamin D 17%, Vit E-a-Toco 8%, Vitamin A 12%. Percent Daily Values are based on a 2,000 calorie diet.
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