Try these breakfast tacos, then check out our steak tacos, fish tacos, pork tacos and more tacos recipes.
Ingredients
- for frying butter
- 3 cooking chorizo sausages, casings removed and cut into pieces
- 6 blue corn tortillas or soft corn tortillas, (buy blue tortillas from mextrade.co.uk)
- 1 tbsp double cream
- 4 eggs
- 1 ripe avocado, halved, then sliced into strips
- a handful crisps (we used M&S jalapeño-flavoured crisps)
- finely chopped to make 1 tbsp coriander stalks
- 1 lime, wedged, to serve
PICKLED ONION
- 1 medium red onion, thinly sliced
- 1 jalapeño, deseeded and finely chopped
- 2 limes, juiced
- 1 tbsp agave syrup
Method
- STEP 1
Combine the onion, jalapeño, lime juice and agave syrup in a bowl. Add a pinch of salt and massage into the onion for a minute or so. Leave to sit for at least 30 minutes (this can be made a few days in advance).
- STEP 2
Heat a knob of butter in a frying pan and fry the chorizo until crisp.
- STEP 3
Cook the tortillas in a very hot pan for a few seconds until softened and warmed up.
- STEP 4
Whisk the double cream into the eggs and season. Melt a knob of butter in a pan over a low heat and pour in the egg mixture. Using a silicone spatula, swirl and sweep the eggs until they look slightly thickened. Take the pan off the heat before they’ve finished cooking and the mixture still looks a bit wet.
- STEP 5
To serve, put the tortillas on a plate and top with sliced avocado, scrambled egg, chorizo, pickled onion, crisps and coriander stalks. Serve with a lime wedge for squeezing over.
