Print

Quick Chorizo and Egg Breakfast Tacos Easy Homemade Recipe with Fresh Pico de Gallo

chorizo and egg breakfast tacos - featured image
Print Recipe

A quick and easy breakfast taco recipe featuring spicy Mexican chorizo, fluffy scrambled eggs, and fresh homemade pico de gallo. Perfect for busy mornings or casual brunches.

Ingredients

Scale
  • 8 ounces (225 grams) fresh Mexican chorizo, casing removed
  • 6 large eggs (room temperature)
  • 1/4 cup (60 ml) whole milk or cream (optional)
  • Salt and pepper to taste
  • 8–10 small corn tortillas, warmed
  • For the fresh pico de gallo:
  • 2 medium tomatoes, finely diced (Roma tomatoes recommended)
  • 1/4 cup (40 grams) red onion, finely chopped
  • 1 jalapeño, seeded and minced (adjust for heat preference)
  • 1/4 cup (10 grams) fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons or 30 ml)
  • Salt to taste
  • Optional toppings: sliced avocado, crumbled queso fresco, hot sauce

Instructions

  1. Make the Pico de Gallo (10 minutes): Combine diced tomatoes, red onion, jalapeño, and cilantro in a bowl. Squeeze in the lime juice, add a pinch of salt, and stir gently. Set aside to let flavors meld.
  2. Prepare the Chorizo (5-7 minutes): Heat skillet over medium-high heat. Add chorizo, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
  3. Beat the Eggs (2 minutes): In a mixing bowl, whisk together eggs, milk, salt, and pepper until fully blended.
  4. Cook the Eggs (3-4 minutes): Reduce heat to medium-low. Pour egg mixture into skillet with chorizo. Let sit a few seconds, then gently stir and fold eggs until softly set but still moist.
  5. Warm the Tortillas (2 minutes): Warm tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap in a damp towel and microwave briefly.
  6. Assemble the Tacos (2 minutes): Spoon chorizo and egg mixture onto each tortilla. Top with fresh pico de gallo and optional toppings like avocado or queso fresco. Add hot sauce if desired.

Notes

Prep pico de gallo ahead for better flavor. Use medium heat for chorizo to avoid burning. Turn off heat just before eggs look done to keep them creamy. Drain excess chorizo fat if too greasy. Substitute dairy milk with almond or oat milk for dairy-free option. Corn tortillas are naturally gluten-free.

Nutrition

Keywords: chorizo, egg tacos, breakfast tacos, pico de gallo, quick breakfast, Mexican breakfast, easy recipe

Find it online: https://vexifood.com/quick-chorizo-and-egg-breakfast-tacos-easy-homemade-recipe-with-fresh-pico-de-gallo/