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Chorizo Breakfast Tacos with Avocado Jalapeño Dressing

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Keyword: breakfast, egg dishes, gluten-free, Mexican
Servings: 8

Ingredients

For the dressing

  • ½ an avocado
  • 1 cup cilantro, leaves and stems
  • ¼ cup plain Greek yogurt
  • ½ cup water, more if needed
  • ½ a jalapeño, seeds removed
  • Squeeze of lime
  • 1 clove garlic
  • ½ teaspoon salt
  • Pepper to taste

For the tacos

  • 4 eggs, beaten
  • 9 ounces pork or beef chorizo
  • 1 package corn tortillas
  • Queso fresco
  • 1 lime, cut into wedges
  • Other toppings as desired

Instructions

Directions

  • Combine all dressing ingredients in food processor and blend until smooth.
  • Cook chorizo for 5 minutes over medium heat. (You might need to add a little oil to the pan before cooking if chorizo is dry.)
  • While chorizo is cooking, heat tortillas over flame on gas burners turned to low, or heat in oven set to 375°F until they have reached desired level of crispiness. I heat mine on my gas burners until they’re slightly charred in places.
  • Turn chorizo pan to low and push to one side of the pan. Add eggs and cook through, about 5 more minutes.
  • Spoon chorizo mixture into tortillas. Add desired toppings, then avocado sauce. Finish with cheese and serve with lime wedges.