Chorizo and Egg Breakfast Tacos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 18 min · Pork
451 cal
22g protein
30g carbs
27g fat
per serving · estimated
Ingredients
- 4 oz fresh pork chorizo
- 4 large eggs
- 4 corn tortillas
- 1 white onion
- 1/3 cup crumbled queso fresco
- 2 tbsp fresh cilantro
- 1/4 cup salsa verde
Method (tap to check — screen stays awake)
- Remove chorizo from its casing and cook in a dry nonstick skillet over medium heat for 6 minutes, breaking it up until browned and the fat renders.
- Beat the eggs with a pinch of salt and pour into the skillet with the chorizo.
- Cook the eggs, folding gently, for 3 to 4 minutes until softly set.
- Warm the tortillas over a burner or in a dry pan for 20 seconds per side.
- Divide the chorizo and egg among the tortillas.
- Top each taco with onion, cilantro, queso fresco, and a spoon of salsa verde.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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