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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.

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