Homestyle potatoes with scrambled eggs, chorizo, salsa, fresh avocado, cheddar cheese, and sour cream all cozied up in white corn tortillas!
Breakfast tacos are the ultimate weekend treat that I love to serve for my family and friends. They are easy to make and look fantastic too. I like to serve them with fresh cantaloupe melon and berries.
Breakfast or for brunch these are really easy to throw together. I love Don Pancho tortillas or if I have time, fresh is best.  Corn Tortillas! Here is my recipe.
Let’s get started!
Ingredients
- Sour cream
- 1 lime, cut in half and quartered
Instructions:
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Start by cooking the potatoes. In a skillet on med-high heat, add the oil and potatoes. Season with salt, pepper, cayenne pepper, paprika, and garlic powder.
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Cook until they are golden brown. Move to a plate and cook the chorizo in the same pan. After the chorizo is cooked, add the potatoes back to the pan and mix with the choizo. Leave on warm/low.
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Now the eggs, add the butter in a small pan over medium heat. Season with salt and pepper. Scramble and cook.
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Before we assemble, heat the tortillas up. It usually only takes a minute or so on a hot griddle or pan. Or you can lay them all out on a baking sheet and warm up for 5 minutes on 400 degrees.
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Alright lets put them together. Fill the tortillas with even amounts of the potatoes/chorizo, and eggs. Now add some salsa, fresh avocado, cheese, and a squeeze of lime.
I serve 2 tacos per person.
ENJOY!
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