Irresistible 30-Minute Chorizo and Potato Breakfast Tacos Recipe
A hearty breakfast taco filled with spicy chorizo, crispy potatoes, and scrambled eggs. Perfect for a quick and satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 tacos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 2 medium potatoes, diced
- 1/2 lb chorizo, casing removed
- 4 eggs
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 small flour tortillas
- Salt and pepper to taste
- Fresh cilantro for garnish
- Hot sauce (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add diced potatoes and cook until golden and crispy, about 10 minutes. Season with salt and pepper.
- Push potatoes to one side of the skillet. Add chorizo and cook, breaking it up with a spoon, until browned, about 5 minutes.
- Add onion and garlic to the skillet. Cook for 2 minutes until softened.
- Whisk eggs in a bowl, then pour into the skillet. Stir gently until eggs are scrambled and fully cooked, about 3 minutes.
- Warm tortillas in a dry skillet or microwave.
- Divide the chorizo and potato mixture among the tortillas. Garnish with cilantro and hot sauce if desired.
Notes
- Use a non-stick skillet for easier cleanup.
- For extra crispiness, parboil the potatoes before frying.
- Customize with toppings like cheese, avocado, or sour cream.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 190mg