Chorizo Breakfast Tacos With Chipotle-Roasted Tomato Salsa Recipe
Let's consider boring breakfasts a thing of the past. Loaded with melted cheddar, smashed avocado and a homemade chipotle-roasted tomato salsa, these chorizo breakfast tacos will put your morning off to a delicious start.
How to Make the Best Chorizo Breakfast Tacos With Chipotle-Roasted Tomato Salsa
Say goodbye to boring breakfast! These chorizo breakfast tacos are the ultimate morning game-changer, loaded with all the flavors and textures you crave. Melted sharp cheddar, creamy avocado, and a zesty chipotle-roasted tomato salsa come together on warm tortillas filled with perfectly scrambled eggs and savory chorizo. This is the kind of breakfast that makes you actually want to get out of bed.
Why These Tacos Are Irresistible
The beauty of these breakfast tacos lies in their simplicity and bold flavors. The chorizo brings a rich, slightly spicy base, while the eggs provide creamy richness that pairs perfectly with the tangy salsa. Fresh avocado adds creaminess and a subtle earthiness, and the cilantro and lime juice brighten everything up with fresh, zesty notes. It’s a complete breakfast that hits every flavor profile and keeps you satisfied until lunch.
Making It Your Own
Don’t be shy about customizing these tacos to suit your tastes. Prefer milder heat? Use a gentler salsa or skip it entirely. Love extra toppings? Add crispy bacon, sautéed peppers and onions, or crumbled queso fresco. You can even prep most of the ingredients the night before—just beat the eggs and have your chorizo ready to go. This recipe feeds six people, making it perfect for feeding a crowd or meal prepping breakfast for the week.
Chorizo Breakfast Tacos With Chipotle-Roasted Tomato Salsa
Let's consider boring breakfasts a thing of the past. Loaded with melted cheddar, smashed avocado and a homemade chipotle-roasted tomato salsa, these chorizo breakfast tacos will put your morning off to a delicious start.
Ingredients
For the Tacos
For Topping
Instructions
Prepare
- Heat oven to 350 degrees. Tightly wrap tortillas in foil and heat in oven for 10 minutes.
Cook Chorizo and Eggs
- In a large skillet, cook chorizo over medium heat until no longer raw. As the chorizo cooks, break eggs into a bowl and beat well, at least a minute.
- Pour cooked chorizo on a paper towel-lined plate to drain. Spray the skillet with cooking spray and return to the stove.
Scramble
- Still using medium heat, pour the eggs into the skillet and add the chorizo. Stir the eggs around to scramble. When the eggs nearly cook to your liking, add the cheese and stir to melt. Sprinkle the salt and pepper over the eggs.
Assemble
- Spoon into warm tortillas and top with chipotle-roasted tomato salsa, sour cream, avocado, lime juice and cilantro. Enjoy!
Notes
- Corn tortillas provide a more authentic texture, but flour tortillas work just as well.
- You can make the chipotle-roasted tomato salsa from scratch or use your favorite store-bought brand.
- Prep the avocado, cilantro, and other toppings before you start cooking the chorizo and eggs.