Recipe: Spicy Breakfast Tacos

Posted online March 22, 2011 | 1:05 pm

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.

Read our report on the Top Ten Breakfast Trends.

Ingredients

Canola oil
6 corn tortillas
10 ounces Mexican chorizo sausage, casings removed
4 green onions, chopped
6 large eggs
1 tablespoon olive oil
6 corn tortillas
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

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.

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