Chorizo and Egg Breakfast Tacos Recipe

Breakfast tacos

  • serves 2
  • Easy

Warm tortillas filled with soft scrambled eggs, crispy sausage and zingy pickles – these breakfast tacos from London restaurant Snackbar are a great way to start the day and are super-easy to make at home



  • butter for frying
  • cooking chorizo sausages 3, casings removed and cut into pieces
  • blue corn tortillas or soft corn tortillas 6, (buy blue tortillas from
  • double cream 1 tbsp
  • eggs 4
  • avocado 1 ripe, halved, then sliced into strips
  • crisps (we used M&S jalapeño-flavoured crisps) a handful
  • coriander stalks finely chopped to make 1 tbsp
  • lime 1, wedged, to serve


  • red onion 1 medium, thinly sliced
  • jalapeño 1, deseeded and finely chopped
  • limes 2, juiced
  • agave syrup 1 tbsp


  • 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.

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Nutritional Information

  • Kcals 398
  • Fat 22.2g
  • Saturates 7.2g
  • Carbs 34.8g
  • Sugars 7.3g
  • Fibre 5.7g
  • Protein 11.8g
  • Salt 1.5g