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Chorizo and Egg Breakfast Tacos

  • Breakfast Chorizo Egg Tacos
  • Chorizo Egg Tacos
PREP: 20 minutes
COOK: 20 minutes
SERVINGS: 4
Chorizo, eggs, cheese and our avocado salsa make for the perfect breakfast, weekday, weekends – any time! Make the egg, potato and chorizo ahead so you have breakfast done!

Ingredients

Avocado Salsa
1 (28 ounce) can Redpack® Petite Diced Tomatoes, drained
1 (4 ounce) can diced green chilies
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1 garlic clove, minced
1 avocado, pitted and diced
1/4 cup red onion, finely chopped
Kosher salt and freshly ground black pepper to taste
Breakfast Burrito
1 tablespoon vegetable oil
8 ounces ground chorizo
2 medium Yukon gold potatoes, peeled and diced into 1/2 inch cubes
Kosher salt and freshly ground black pepper to taste
6 large eggs
4 (6 inch) Flour or corn tortillas
1 cup shredded cheddar and Monterey Jack cheese blend
1/4 cup sour cream
Hot sauce, optional, for serving

Directions

Avocado Salsa

  • Mix together all of the salsa ingredients in a medium bowl.  Cover and chill in refrigerator.

Burritos

  • Heat oil in a large skillet over medium-high heat.  Cook the chorizo until browned and cooked through, breaking up with the back of a wooden spoon, about 5 minutes.  Transfer to a plate lined with paper towel.
  • Add the potatoes to the skillet and cook, covered, stirring occasionally until soft, about 6 to 8 minutes.  Sprinkle with salt and pepper.  Transfer to plate with chorizo.
  • Whisk eggs and sprinkle with salt and pepper in a medium bowl.  Add eggs to same skillet and cook over medium heat, stirring until eggs are softly set, 1 to 2 minutes.  Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs.
  • Warm tortillas either in a microwave or in a skillet to make pliable.  Place about 1/2 cup of the egg mixture on a tortilla, top with cheese; then salsa and fold tortilla over to make a taco.  Serve with sour cream and hot sauce on the side.

Nutrition

Calories: 440 | Fat: 29.0g | Trans Fats: 0g | Cholesterol: 255mg | Sodium: 1410mg | Carbohydrate: 29g | Fiber: 4g | Protein: 17g | Vitamin A: 20% | Vitamin C: 20% | Calcium: 20% | Iron: 15%

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